Why popovers dont rise

Is it just not possible to use whole white wheat flour? I did try doing a search and reviewed this answer: What causes popovers to rise so much? I agree with the "fast rise" requirement. An additional suggestion: it might have been not the oven, but your muffin tin.

A hot oven is not enough for pop overs, you need well preheated containers. Originally, you would use iron ones, not just a muffin tin.

Yayyyyyyyy, it worked! I told my wife I felt like Don Quixote chasing my popover windmills! Your narrative of your failures mirrored my own almost exactly. And your recipe worked!!! Does oven rack position matter? All the popover recipes I was finding ended up not poofing and the batter was so think. I used the same recipe I use for German pancakes and bam perfect popovers. I willl now go into a carb and butter coma! For the past two years my popovers have been perfect.

It took a while…lots of trial and error alot of error …to get that way, but I was to the point that I could just throw them together in a heartbeat. Then suddenly no POP in my popovers. I am beside myself! Mine rose so nicely in the oven and I thought Yay! But when I took them out, them fell quickly even though I poked them right away, and the ones that did not fall where still quite doughy in the middle- not hollow. I wonder if I put too much batter in each cup?

I had so much batter I didnt even use it all. Fail… again. I still have not figure out witch one works best either by the way?

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At any time, you can update your settings through the "EU Privacy" link at the bottom of any page. These choices will be signaled globally to our partners and will not affect browsing data. We and our partners process data to: Actively scan device characteristics for identification. I Accept Show Purposes. We're sorry to hear that, Ben! We wonder if some of the wells were overfilled or if larger eggs than what was called for in your recipe were used making for too much batter?

We'd love to help troubleshoot further but we'll just need some more details about your recipe, ingredients used, and process — please feel welcome to give our Baker's Hotline folks a call at BAKE !

I have used a tried and true recipe for decades and all was well. These last few years they haven't been great. Someone suggested you need to use whole milk and the light dawned.

I am going try this version with whole milk and your suggestions,. I worked at jordon Pond and made their popovers. I have tried them at home with limited success. I live in the south. We're sorry to hear that you're having trouble, Susan! Humidity can affect how much liquid flour will absorb, it usually absorbs less in humid climates because it's already absorbed ambient moisture from the air. This usually isn't an issue for popovers though. When making popovers it's very important to ensure that all your ingredients are room temperature and that you mix the batter either by hand, with a mixer or in a blender until it's lightened in color and is very frothy.

You'll also want to make sure that the oven is fully preheated so they can get some nice oven spring when you put them in to bake. We hope this helps! Sure, Renee! Whole wheat flour has a slightly higher protein content than all-purpose flour which will cause the flour to absorb more liquid. When using whole wheat flour in place of all-purpose, we recommend increasing the liquid by 2 teaspoons per cup of flour substituted.

Whole wheat baked goods will rise a bit less and have a more closed crumb structure. We hope this helps and happy baking! View our privacy policy. Recipe in this post. I don't know the secret to never-fail popovers. Do you? Left to right: blender method; whisk by hand middle front ; cream puff method. Keep whisking till the mixture is evenly yellow all over.

Add the flour all at once. Whisk till all the big lumps disappear; smaller lumps are OK. Whisk in the butter, and let the batter rest for 15 minutes. After 15 minutes, the little lumps will have risen to the top.