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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
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    6 servings


  • 1/4 cup butter, cubed
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup whole milk
  • 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


  • Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 3-4 minutes. In a small bowl, beat the flour, eggs and milk until smooth. Pour into prepared skillet. Bake at 425° until puffed and golden brown, 22-25 minutes.
  • Meanwhile, 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.
  • Spoon into center of puff pancake. Cut into wedges; serve immediately.
Nutrition Facts
1 slice: 413 calories, 25g fat (14g saturated fat), 217mg cholesterol, 692mg sodium, 28g carbohydrate (6g sugars, 3g fiber), 19g protein.

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  • Sue
    Apr 16, 2020

    Not impressive but I will say that the puff pancake definitely puffed up but at 25 minutes the bottom of the pancake was not completely done (still doughy). The broccoli-ham mixture is basically creamed broccoli with ham (creamed peas would be more the old fashioned recipe).

  • Christina
    Jan 21, 2006

    No comment left