Common Good Cafe bakers recommend warming the batter to room temperature before pouring it into the popover pan. Though many recipes recommend preheating the pan, unless it’s very cold outside, they say you needn’t bother.

The staff at the cafe has baked thousands of these popovers, so believe them when they say you will be successful “just about all the time” once you get the hang of their technique. Positive thinking helps, they say.

To ask questions or share photos of your beautiful popovers, email commongoodpopovers@gmail.com.

Makes 6 popovers

1 1/3 cups all-purpose flour

3/4 teaspoon salt

1 1/3 cups milk

2 large eggs (½ cup beaten eggs)

Preheat the oven to 450 degrees F.

Put flour and salt into a bowl. Add milk and mix together gently, by hand or with a mixer set to low. Beat eggs separately. Mix the beaten eggs into the bowl. The batter should have the consistency of heavy cream. A few small lumps or bubbles are fine.

Grease the baking cups of a popover pan or muffin tin with cooking spray or brush with shortening. Take care to grease the bottom, as that is where popovers tend to stick.

Pour batter into each baking cup, filling it two-thirds full. Place the filled pan on a medium-high oven rack leaving room for the “pop.” Bake for 20 minutes.

Lower the oven temperature to 350 degrees F and bake 18-20 minutes more.

Do not open the oven door while the popovers are baking.

Remove the pan from the oven and let the popovers cool. Serve with butter and/or jam.