Perfect popovers King Arthur Baking

I don't know the secret to never-fail popovers. Do you? If so — if you're happy with your popovers — read no further. Who am I to mess with your good thing? If you can reliably produce towering, golden, buttery popovers, leaking steam from their eggy (but mostly naked) interior, then you don’t need any help from King Arthur. But if your popovers are more akin to a wet sponge — you know, squishy and sodden — or if they capriciously blow up like a balloon one day, and lie sullenly in their pan the next — then read on.

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Popovers Recipe King Arthur Baking

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