Yeah, you mean like these?

I've made popovers numerous times, but my Christmas Yorkshire puddings were a disaster. I didn't repeat them when I made the "second" Christmas dinner for my family, these were for my husband's family. The chickens seemed to enjoy them, though.

Annie

Annie, those look lovely but not like Yorkshires.

What flour dod you use?

It's done by volume in Yorkshire.

Get 3 glasses. Break 2 eggs into one, use the same volume PLAIN flour in another, and same volume milk in another. Add seasoning. Cook in a hot oven. You can't go wrong unless you try and use flour with a raising agent.

Lol Annie, yes exactly like yours! Thanks Islay & Olychick for the recipes too. I think I'll offer the leftovers to my hens also

I use Islay's method for DutchBaby. (i don't have the muffin tins.)

3 eggs by volume flour and milk. 8" cast iron skillet. House guests 6 eggs.

Blender night before and rest in fridge. Bring to room temp while heating cast iron in oven....add butter or bacon drippings when pan is hot...add room temp blender batter. (don't want to wake everyone up but do quick pulse on the blender base or fork whip before adding to the hot pan).

Mine always puffs up huge. Either sweet with fruit or savory with herbs/bacon.

Islay, thanks for the recipe! I love old farmstead recipes, and yours reads like that. :) Although I've made plenty of popovers, I've only made Yorkshire pudding once and it was decent, but not just right. I'm going to give the easy way a try!

The mixture is close enough but I use 3 eggs instead of 2. However I think the trick to a puffy Yorkshire is. .....cool batter that has been refrigerated a few hours before using and most importantly a well greased tin that will allow the Yorkshire to "grow" up the sides of the tin.

Be careful not to put too much drippings in each well......if you driwn the batter it will not rise. Just enough to cover the bottom generously

Sorry, Glenda, but that's not risen like a Yorkhire pudding. It should be a giant puffy cloud.

These are what my popovers/Yorkshire puddings look like. My aunt always made hers in one piece, in a baking dish. I like the individual ones.

You need at least one egg per half cup of flour. My most reliable recipe is 1 1/4 cups flour. 1 1/4 cups milk, dash of salt and 3 eggs and an egg white.

Not sure what went wrong with Dawn and Annie's.

I heat the pan in the oven, pull it out and add bacon drippings or butter while it is resting on the stovetop...pour in the batter after getting some of the oil/butter up the sides a bit with a swirl. Pour the batter into the center will push the butter to the edge.

The flat baby above is just not enough batter for the size of the pan though still tasty and some like it that way. Just another version of a GermanPancake aka DutchBaby.

An extra egg white is a good idea Lindac.

A great weekend houseguest treat. As everyone is waking up or returning from a hike or walk...i rotate from sweet to savory and make a few having two 8" cast iron pans.

I have had failures like these too, even when using my recipe that works 99.9% of the time. I guess sometimes the stars are just not aligned.

I still think if the added fat is heated in the oven with the pop-over tin/containers it might get too hot and start to caramelize? ish? ...then it will not slide to the edges and help that rise. ...the greasing of the sides as it rises. Especially using butter. Why so much is called for in most DutchBaby recipes. Just a thought.

I've made popovers many times and they always puff right up. For the Yorkshires I used Islay's "recipe" and refrigerated the batter overnight. As I was distracted by various grandchildren who needed various items from batteries to juice, I think my pan was not hot enough, I usually just heat the pans, remove from the oven, pour in the batter, and pop them back in. There was some "lag time" at Christmas, though, as no child in the house will ask Elery or any of their parents for anything, they all come and ask me. If they ask Elery, then he comes and asks me!

Annie

What's the difference between pop-overs and Yorkshire puddings?...but for maybe you would use some of the melted fat from the beef in the pans instead of butter.

And I don't heat my popover pans before adding the batter.

LindaC, the only difference I am aware of is that I use the beef fat instead of butter, as you mentioned. I always heat the popover pans, though, and I've never had popovers that didn't "pop". I've used muffin pans and regular popover pans, and I made Yorkshire pudding once in a square 8x8 pan. I didn't like it very well, the middle didn't seem to cook enough, but it still "popped". So, the first time I made Yorkshire Pudding in individual cups, it was a flop. I'll go back to popovers, I think.

Annie