Room temperature ingredients are quite important as well as a super-hot pan.
2.5 tablespoons unsalted butter, divided and cut equally to fit in each cup of your pan
2 large eggs at room temperature
1 cup whole milk at room temperature
1 cup all-purpose flour
1 tablespoon of pink peppercorns finely ground
1/2 teaspoon salt
I adore a cast iron drop biscuit pan for baking popovers as the they come out like little perfect popover bowls, ready to be filled with whatever your heart desires. A muffin tin would work well too.
Preheat your oven to 425° F.
Place your pan into your oven for 10 minutes to get it nice and hot.
Using an immersion blender, in a small bowl, mix the eggs, milk, flour, peppercorns and salt until combined and no lumps remain.
Using oven mitts, carefully take your hot pan out of the oven, drop a piece of butter into each cup. Once the butter has melted, immediately divide the batter amongst the cups.
Bake for 20 minutes or until the popovers have puffed up and their crusts are a beautiful golden brown color.