I love popovers so so much. They're buoyant, and eggy, and gorgeous. These guys are a little different than popovers in that they're bigger, browner, and a little more savory. This recipe is adapted by one of my favorite vintage cookbooks: Helen Brown's West Coast Cookbook. If you love American regional cuisine and its history, Helen Brown is a go-to for all things west coast. She doesn't mention what's particularly "Portland-esque" about these little guys, but she does say, "These are really individual Yorkshire puddings, (but) Yorkshire pudding with a difference!"
12 ounce ramekin means that these are more like a popover side than a little muffin-y
thing on your bread plate, so enjoy the gluttony!