My Popovers are Popping!

See, last January, I made good popovers. Then, they stopped popping. Humidity? Oven? What?

Well, I don't know what. But I tried a recipe with more liquid and cranked my oven all the way up to 500 ... and put the pan to the very back of the oven, and now they're better than ever. Completely hollow, huge popovers.

I live in a humid area and use an electric oven.

Popovers
adapted from a recipe from Food Network Kitchens
1 cup bread flour
1/2 teaspoon fine salt
1 cup whole or non-fat milk, warmed
2 tablespoons unsalted butter or oil, melted
3 large eggs
2 to 3 teaspoons canola oil

Serving suggestions: Butter and jam

Preheat the oven to 500 degrees F.

In a medium bowl, whisk together the flour and salt. In another bowl, whisk together the milk, butter, and eggs. Make a well in the flour, pour in the milk mixture, and whisk to make a smooth batter. Set batter aside for 10 minutes.

Put a small sploosh of canola inside a non-stick 6-cup popover pan and heat in the oven for 5 minutes. Ladle the batter into the cups and bake for 15 minutes, without opening the oven. (Do not open the oven during baking.)

Drop the temp to 400 for 5 -10 minutes.

Lower the heat to 350 degrees F. and continue to bake the popovers for 15-20 minutes, at this point they will be golden brown. Right after removing the popovers from the oven, poke each one with a paring knife to release steam. Turn popovers from the pan and serve immediately with butter and jam.