Originally Posted by
emma69
I find popovers a different consistency to yorkshire puddings - perhaps because they have baking powder, rather than relying on hot air alone to make them rise?
Baking powder in a popover?!
That's for those too lazy to beat the eggs properly and wait for the fat to preheat. I've a dozen or more popover recipes and not one calls for baking powder. Eggs, milk, flour + hot fat in varying ratios.