FOR THE HONEY BUTTER:

8 tablespoons (1 stick) unsalted butter, at room temperature

2 tablespoons honey

1/4 teaspoon Maldon salt

FOR THE POPOVERS:

1 1/2 cups whole milk

4 large eggs, at room temperature

2 teaspoons powdered sugar

1 teaspoon kosher salt

3 tablespoons unsalted butter, melted

1 1/2 cups all-purpose flour

Vegetable oil, for the pan

MAKE THE BUTTER: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, 3 to 5 minutes. Drizzle in half of the honey and beat to combine. Transfer the honey to a decorative bowl, drizzle the remaining honey over the top, and sprinkle with the flaky salt.

MAKE THE POPOVERS: In a small saucepan, gently warm the milk over low heat until just lukewarm to the touch. Remove the pan from the heat.

In a blender combine the warm milk, eggs, powdered sugar, and salt and blend until smooth. Add the melted butter and blend until incorporated, then add the flour and blend until the batter is smooth and frothy. Let the batter rest for 15 minutes. Preheat the oven to 450°F. Place an empty popover pan in the oven to heat for 5 minutes. Remove the hot pan from the oven and carefully brush or spray each cup with the oil. Divide the rested batter evenly among the popover cups, filling them about three-quarters full.

Bake for 20 minutes, without opening the oven door. Reduce the heat to 350°F and bake for an additional 8-10 minutes, or until the popovers have "popped" over the tops of the pan and are a deep golden brown. Remove from the oven. If you like a drier popover, pierce the top of each one with the tip of a paring knife to release steam and return the popovers to the oven for another minute. Serve immediately with honey butter.