What happens to a popover that has not been baked long enough?

A popover that hasn't been baked long enough will be undercooked and have the following characteristics:

* Soft and doughy: The batter inside will be wet and not fully cooked, giving it a raw, doughy texture.

* Flat and deflated: The popover won't rise to its full potential and will likely be flat or collapsed.

* Moist but not crispy: The exterior won't be crispy and brown, but rather soft and doughy like the inside.

In short, an undercooked popover will be disappointing, lacking the airy, crisp texture that makes them so delightful.

To avoid this, make sure to bake your popovers according to the recipe's instructions. Here are some tips:

* Use a reliable recipe: Look for a recipe from a trusted source, and follow it carefully.

* Don't open the oven door: This will cause the heat to escape and can prevent the popovers from rising properly.

* Bake until golden brown: This indicates that they are cooked through.

* Use a toothpick to check for doneness: Insert a toothpick into the center of a popover. If it comes out clean, they're done.

With a little attention, you'll be able to bake perfect popovers every time!