Popover

Last week when I shopped at Target's,I found a Popover pan at half price off!! Of course ,I won't pass the chance not buying any bake ware at bargain price.Knowing me,I'm grab this pan ASAP and hold to my dear life because it's left only one!! I was searching for Popover recipe in my baking books collection but found none! So I "google" and found this Perfect Popovers - Never-Fail Popovers !! I never eat or test popover in my life so I can't judge the original texture or flavor of this cake ,pudding or bun!! Hubby ask " why the Popover texture is rubbery"? well....I dunno why it's rubbery but the Popover really POPOVER big time!!....I used the same recipe and method...maybe alter slightly to suit me. Accordingly to Wikipedia:A popover is a light, hollow roll made from an egg batter similar to that used in making Yorkshire pudding. The name "popover" comes from the fact that the batter swells or "pops" over the top of the muffin tin while baking. They can also be baked in individual custard cups. Ingredients:
Adapted from whats cooking america :

1 3/4 cups whole milk ,warmed
2 cups bread flour*
3/4 tsp salt
1/2 tsp baking powder
3 large eggs, room temperature
2 tbsp melted unsalted butter

Method:

1:Preheat oven to 450 degrees F. Place oven rack on the middle rung and heat a empty popover pan for 5 minutes, or until it is hot.


2:Place the milk in a bowl and microwave on high for approximately 1 1/2 minutes, or until warm to the touch.In a large bowl, sift the flour, salt, and baking powder together.


3:In a blender combine the eggs, milk and melted butter ;process approximately 10 seconds until blended.


4:Add flour mixture to egg mixture in blender. Process approximately 10 to 15 seconds or until just combined.


5:Once oven is the correct temperature and the empty popover pan is hot, quickly remove the popover pan from the oven; lightly spray the popover cups with a nonstick spray (the tins only need a thin coating of baking spray to prevent sticking).


6:Fill the popover cups almost to the top with the batter.Immediately place the pan back into the oven.


7:Bake without opening the door for 15 minutes. Reduce heat to 375 degrees F. and bake for another 20 to 25 minutes or until deep golden brown on the outside and airy on the inside.


8:Remove popovers from the oven, and un-mold onto a rack and serve immediately with lots of butter

Popover pan

Note:

Could anyone recommend not so rubbery POPover recipe?