Ham & Asparagus Puff Pancake Recipe

5 1 2
Ham & Asparagus Puff Pancake Recipe
Ham & Asparagus Puff Pancake Recipe photo by Taste of Home
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Ham & Asparagus Puff Pancake Recipe

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5 1 2
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 tablespoons butter
  • 3/4 pound (1-1/2 cups) chopped fully cooked ham
  • 1/2 pound fresh asparagus spears, trimmed and cut into 1-inch pieces
  • 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

Preheat oven to 425°. Place the butter in a 10-in. ovenproof skillet; place in oven 3-4 minutes or until melted. In a bowl, beat flour, eggs, milk, salt and pepper until smooth. Pour the mixture into prepared skillet. Bake 22-25 minutes or until puffed and golden brown.
Meanwhile, in a saucepan, melt butter. Add ham and asparagus; cook over medium-high heat 5 minutes, stirring occasionally. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir 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

  • 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 tablespoons butter
  • 3/4 pound (1-1/2 cups) chopped fully cooked ham
  • 1/2 pound fresh asparagus spears, trimmed and cut into 1-inch pieces
  • 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
  1. Preheat oven to 425°. Place the butter in a 10-in. ovenproof skillet; place in oven 3-4 minutes or until melted. In a bowl, beat flour, eggs, milk, salt and pepper until smooth. Pour the mixture into prepared skillet. Bake 22-25 minutes or until puffed and golden brown.
  2. Meanwhile, in a saucepan, melt butter. Add ham and asparagus; cook over medium-high heat 5 minutes, stirring occasionally. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir 3 minutes. Reduce heat; stir in sour cream, lemon juice and pepper sauce.
  3. 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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Sugarbearchef User ID: 4480824 170898
Reviewed Mar. 25, 2011

"This has become one of our family favorites, and gotten us to eat asparagus! I leave out the hot pepper sauce, but still a wonderful lemony sauce."

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