When one of my two college boys ambles into the kitchen in search of breakfast (or more accurately, lunch) after a night out on the town with his buddies, I usually think of eggs, and, if I have time, I’ll oﬀer to make him an Oven Pancake, or an O.P., as it’s known in our house. His eyes will light up as much as they can.One of the biggest milestones in my egg history has been nailing the O. P. Years ago, I came across a recipe for Dutch Baby, a mixture of eggs, milk, and ﬂour, baked in a frying pan in the oven and sweetened with powdered sugar and cinnamon. I tried it one Sunday morning with spotty success: it emerged from the oven looking puﬀy and interesting, but it stuck to the pan and resembled pieces of a run- over popover by the time I had scraped it out and arranged it on a plate. My oldest son, Eli, who was about three at the time, loved it. So I kept experimenting. And now, I can make a killer O.P. every time. It’s incredibly easy to make and it looks truly awesome. The secrets? You need a perfectly seasoned cast iron frying pan. Let the batter sit for several minutes before you pour it into the pan, so any tiny lumps you can’t see dissolve. Preheat the oven and wait until it gets hot before you put the O.P. in. And be prepared to spend a good 25 minutes from start to ﬁnish. There’s no rushing an O.P. Here’s the recipe: The Upland O.P.
- 2 eggs
- ½ cup ﬂour
- ½ cup milk
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter