Ingredients

1cup flour
1/2 tsp salt
1 cup milk
2 eggs

Method

Mix dry ingredients with milk and egg. Pour into greased pattie tray. Half fill the cups. Bake in 425F oven for 40 - 45 mins.

Version TWO
(from The Complete Jewish Cookbook, 1972)
Yield 6 to 8 popovers.

Ingredients

2 eggs, well beaten
1 Cup Milk
1tbsp melted shortening
1 Cup sifted all-purpose or plain flour (not SR)
1/4 tsp salt

Method

Combine milk, eggs & shortening.
Add flour and salt.
Beat 'till batter is smooth.
Pour into hot or cold greased muffin pans until 1/3 to 1/2 full.

Bake in a hot oven (230C) for 10 mins (until popovers pop),
then reduce temp to moderate (180C) & bake 20-30 mins longer (until dry).

REMOVE at once from pan!
PUNCTURE to let steam escape.

NOTES:

1. Try greasing only the bottoms of the pans.
2. Don't beat the batter for too long (overmixing can cause soggy texture). If using an electric beater, only mix for 1/2 min.
3. Make an executive decision that how your popovers turn out is how they are meant to be (it's very likely).