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Ham & Asparagus Puff Pancake Recipe

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Turn any morning into a special occasion by serving this fluffy and flavorful puff pancake filled with hearty ham and tender asparagus.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Ham & Asparagus Puff Pancake Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

10 20 30

Ingredients

1/4 cup butter, cubed
1 cup all-purpose flour
4 eggs
1 cup milk
1/4 teaspoon salt
1/8 teaspoon white pepper
FILLING:
3/4 pound (1-1/2 cups) chopped fully cooked ham
1/2 pound fresh asparagus spears, trimmed and cut into 1-inch pieces
3 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup milk
1/4 cup sour cream
1 teaspoon lemon juice
1/4 teaspoon hot pepper sauce
1/2 cup shredded cheddar cheese

Directions

Place the butter in a 10-in. ovenproof skillet; place in a 425° oven for 3-4 minutes or until melted. In a bowl, beat the flour, eggs, milk, salt and pepper until smooth. Pour the mixture into prepared skillet. Bake at 425° for 22-25 minutes or until puffed and golden brown.
Meanwhile, in a saucepan over medium-high heat, cook ham and asparagus in melted butter for 5 minutes, stirring occasionally. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 3 minutes. Reduce heat; stir in sour cream, lemon juice and pepper sauce.
Spoon into center of puff pancake. Sprinkle with cheese. Cut into wedges; serve immediately. Yield: 6-8 servings.

Originally published as Ham & Asparagus Puff Pancake in Taste of Home Cooking School Collection Spring 2007, p29

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