Broccoli-Ham Puff Pancake |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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 Ingredients:
1/4 cup butter, cubed |
1 cup king arthur unbleached all-purpose flour |
4 eggs |
1 cup milk |
filling: |
3 tablespoons butter |
3 tablespoons king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
3. Spoon into center of puff pancake. Cut into wedges; serve immediately. Yield: 6 servings.
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