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Broccoli Ham Puff Pancake Exps Bmz18 15030 C12 08 5b 2

Broccoli-Ham Puff Pancake

TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD: 6 servings.
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

Ingredients

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

Directions

  • 1. Preheat oven to 425°. Melt butter in a 10-in. ovenproof skillet. In a small bowl, beat the flour, eggs and milk until smooth. Pour into prepared skillet. Bake until puffed and golden brown, 22-25 minutes.
  • 2. Meanwhile, for filling, 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.
  • 3. Spoon into center of puff pancake. Cut into wedges; serve immediately.

Nutrition Facts

1 piece: 413 calories, 25g fat (14g saturated fat), 217mg cholesterol, 692mg sodium, 28g carbohydrate (6g sugars, 3g fiber), 19g protein.

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