Broccoli-Ham Puff Pancake
We like to use our heirloom cast-iron skillet to make this Sunday special. The golden brown puff pancake with a creamy ham and broccoli filling makes a tasty main dish for brunch.—Edna Hoffman, Hebron, Indiana
Ingredients
- 1/4 cup butter, cubed
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup whole milk
- filling:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup plus 2 tablespoons whole milk
- 1 package (16 ounces) frozen chopped broccoli, thawed
- 1-1/2 cups cubed fully cooked ham
- 1/3 cup sour cream
- 1-1/2 teaspoons lemon juice
- 1/8 teaspoon hot pepper sauce
Directions
-
1Preheat oven to 425°. Melt butter in a 10-in. ovenproof skillet. In a small bowl, beat the flour, eggs and milk until smooth. Pour into prepared skillet. Bake until puffed and golden brown, 22-25 minutes.
-
2Meanwhile, for filling, in a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add the remaining filling ingredients. Cook until heated through, about 10 minutes.
-
3Spoon into center of puff pancake. Cut into wedges; serve immediately.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
