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Broccoli-Ham Puff Pancake

 Broccoli-Ham Puff Pancake
You won't have to pay a pretty penny to prepare this special-looking Sunday supper. The golden brown puff pancake makes a tasty main dish for brunch, lunch or dinner when filled with a creamy ham and broccoli mixture. It's reasonably priced at only 90¢ a wedge. —Edna Hoffman Hebron, Indiana
6 ServingsPrep: 20 min. Bake: 25 min.


  • 1/4 cup butter, cubed
  • 1 cup all-purpose flour
  • 4 Eggland's Best Eggs
  • 1 cup milk
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup plus 2 tablespoons 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


  • Place butter in a 10-in. ovenproof skillet; melt in a 425° oven
  • for 3-4 minutes or until melted. In a small bowl, beat the flour,
  • eggs and milk until smooth. Pour into prepared skillet. Bake at
  • 425° for 22-25 minutes or until puffed and golden brown.
  • Meanwhile, in a large saucepan, melt butter. Stir in flour until
  • smooth; gradually add milk. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Reduce heat; add the remaining filling
  • ingredients. Cook for 10 minutes or until heated through.
  • Spoon into center of puff pancake. Cut into wedges; serve

2 of 2

Broccoli-Ham Puff Pancake (continued)

Directions (continued)

  • immediately. Yield: 6 servings.
Nutritional Facts: 1 slice equals 413 calories, 25 g fat (14 g saturated fat), 217 mg cholesterol, 692 mg sodium, 28 g carbohydrate, 3 g fiber, 19 g protein.