I'm making granola this evening, I worked out a recipe that is good but not overly sweet like most recipes seem to be (I accomplished that by doubling the ingredients except the honey and oil). I am using a large roaster oven lined with parchment paper this time - the baking sheet in the oven seems precarious because it's loaded pretty full and I don't feel like making two batches.

While looking up the most recent iteration of my granola recipe I reviewed a few others (in the computer file.) Yorkshire Pudding caught my eye. For those Americans who make the same batter into popovers, how do you serve them? The whole beefy drippings and such sounds a bit much.