Always loved the popovers from Normandy Farm. Moved away from the area in 2003. This is the most consistent recipe I've found. Some modifications: I have a 6 cup popover pan from Williams Sonoma that holds exactly 1/2 of the recipe. Thus, I cut the recipe in half. I add the dry ingredients to a mixing bowl, whirl it together with a whisk. Pour in the milk and eggs and beat with an electric hand mixer until well combined and slightly foamy (probably a minute). I have found that baking the popovers for the additional 30 minutes at 350°F is too long as I like the consistency of Yorkshire pudding on the inside. Mine are brown on the outside and chewy and decadent on the inside after another 17-20 minutes at 350°F. Amazing with simple chicken broth or really anything.