Most popover recipes are basically the same — if you compare the many recipes online, you’ll find they differ slightly in the number of eggs and quantities of milk and flour, but you’ll also see that the basic ratio of flour to milk to eggs is roughly the same. 

This is essentially 1.5 times my mother’s recipe, with influence from both King Arthur Flour and America’s Test Kitchen, both of which emphasized using room temperature or slightly warmed ingredients. In sum, the keys to success here are: 

• using a scale to measure — it’s the only way to measure accurately
• using room temperature eggs (see recipe for how to quickly bring your eggs to room temperature)
• room temperature milk (see recipe for how to quickly bring your milk to room temperature)
• hot oven
• bread or all-purpose flour: for especially loft popovers, bread flour is your gal! I have achieved great loft with all-purpose flour as well, but I did achieve the greatest heights when I used bread flour. That said: it’s not all about height. All-purpose flour might have been my favorite flavor- and texture-wise, though I didn’t do a side-by-side taste test, so I can’t say for sure. I suggest: use what you have, and take notes. You can’t go wrong with either. As most of you know, I am partial to King Arthur Flour. 

A note on salt: If you are using Morton kosher salt or fine sea salt use 1/2 teaspoon. 

The pan: I love this USA muffin pan. You can use a traditional 6-well popover pan, too, but I prefer the results when the batter is spread among 12 wells. My batter stuck in my popover pan, too, which made for mangled popovers upon removing them. I highly recommend simply using a metal muffin pan for best results here.