Ham and Broccoli Puff Pancake
Ham and broccoli in a tangy sauce on puffy egg pancake.

Recipe by Edna Hofman - Hebron, Indiana

Ingredients

• 1/4 cup butter
• 1 cup flour, all-purpose
• 4 large eggs
• 1 cup milk
• 3 tablespoons butter
• 3 tablespoons flour, all-purpose
• 1 1/4 cups milk
• 1 package frozen broccoli flowerets (16 oz) thawed
• 1 1/2 cups cooked ham
• 1/3 cup sour cream
• 1 1/2 teaspoons lemon juice
• 1/2 tablespoon hot pepper sauce

Directions

Place butter in a 10" oven proof skillet; place in a 425 degree oven for 3-4 min. or until melted. In a bowl, beat eggs, milk, and flour until smooth. Pour into prepared skillet and bake for 22-25 min. or until puffed and golden brown.

In a small saucepan add broccoli to 1 cup of boiling water and cook for 5 min. Plunge broccoli into cold water for 1 min. to set color. Drain.

Meanwhile in a large saucepan start a rue by melting butter and stirring in flour. Gradually add milk and bring to a boil, stirring constantly. Add sour cream, lemon juice, and hot pepper sauce. Reduce heat and stir for 2 min. or until thickened and smooth. Add ham and broccoli and cook for 10 min. or until heated through.

Spoon into center of puff pancake. Serve by cutting into wedges.

Serves 2