This is the way I've always made them, with just two (large, XL) eggs to a cup of milk, not three, and a scant cup of flour. I was surprised when I learned my mother had been adding a couple of tablespoons of melted butter to the recipe--I think this decreases the amount of rise. Beef drippings are great if you have them--you could render some from some hamburger that isn't too lean--I've rarely had a whole cup to use and usually supplement it with butter...or, for the most part, just butter, when I really need popovers/Yorkshire pudding and don't have the drippings. A popover pan is best if you have it, or a rectangle to make it like Yorkshire pudding. Definitely a good idea to briefly heat the pan with the drippings/butter in it (not long for butter or it will burn). They rise very high in wonderful shapes, but I love them so much that I like to take some out when they've just solidified, before they rise and eat them like savory warm buttery pudding--OMG!
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This is the way I've always made them, with just two (large, XL) eggs to a cup of milk, not...