A delightful twist on the classic Yorkshire pudding, these popovers are light, airy, and perfect for any meal.
Combine the flour and salt in a mixing bowl.
Sifting the flour can help remove lumps and ensure a smooth batter.
Whisk together the eggs and milk in a separate bowl.
Ensure the eggs and milk are at room temperature for better mixing.
Gradually add the dry ingredients to the wet mixture, whisking until smooth.
Avoid overmixing to prevent a dense texture.
Cover the batter and refrigerate for at least 4 hours or overnight.
Chilling the batter allows the gluten to relax, resulting in a better rise.
Preheat the oven to 425°F and heat the roasting pan with beef drippings until very hot.
Ensure the drippings are sizzling hot before adding the batter for the best puff.
Quickly pour the batter into the hot pan and place it in the oven.
Work quickly to retain the heat in the pan.
Bake for 20-30 minutes until the popovers are golden and puffed.
Avoid opening the oven door during baking to prevent deflation.
Serve the popovers warm with your favorite roast or gravy.
Serve immediately for the best texture and flavor.
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