popover modification

[Anonymous]

I finally got a popover pan because making them in rarely used non stick muffin pans never worked. DS loved them and asked if I could make them taste like French toast, so I made a couple of batches adding nutmeg and cinnamon and just a couple of teaspoons of sugar (dusted with powdered sugar after baking). Puffed up fine and tasted great but unlike the plain version they didn't keep their shape after baking. Would the sugar have affected the egg support structure? Or, since I didn't take the time to bring milk and eggs to room temp, would that be the reason?