At least once every weekend, I try to make something a little special for breakfast. Popovers are one of my favorite treats to make as they require very few ingredients, take only a few minutes to whip up, and are delicious with butter, jam, and a pot of tea. You have to be careful not to open the oven while they are cooking, as that will make them fall flat, and when you do pull them out, you're supposed to immediately pierce each one with a fork to let the steam out so they don't collapse. Sometimes, though, they fall anyway.
I've heard it helps to have the eggs and milk at room temperature before you mix up the batter; if they are too cold to start with, they just can't get and stay puffy. This time, I was impatient and took the ingredients straight from the fridge, so my popovers didn't pop. At least they still tasted wonderful.
For a simple popover recipe, go here. A note about pans: some people have special popover pans. Even though I sometimes go on popover sprees and make them several times over the course of a few weeks, I just can't justify another specialized piece of kitchen equipment, so I use a muffin tin. It works just as well (as long as you have the patience to make them properly).