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Ham & Asparagus Puff Pancake

 Ham & Asparagus Puff Pancake
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
6-8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/4 cup butter, cubed
  • 1 cup King Arthur Unbleached 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 King Arthur Unbleached 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.

2 of 2

Ham & Asparagus Puff Pancake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 309 calories, 19 g fat (10 g saturated fat), 168 mg cholesterol, 783 mg sodium, 18 g carbohydrate, 1 g fiber, 15 g protein.