Ingredients Jump to Instructions ↓

  1. 1/4 cup butter, cubed

  2. 1 cup all-purpose flour

  3. 4 eggs

  4. 1 cup milk FILLING:

  5. 3 tablespoons butter

  6. 3 tablespoons all-purpose flour

  7. 1 cup plus 2 tablespoons milk

  8. 1 package (16 ounces) frozen chopped broccoli, thawed

  9. 1-1/2 cups cubed fully cooked ham

  10. 1/3 cup BREAKSTONE'S® Sour Cream

  11. 1-1/2 teaspoons lemon juice

  12. 1/8 teaspoon hot pepper sauce

Instructions Jump to Ingredients ↑

  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. 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. Spoon into center of puff pancake. Cut into wedges; serve immediately. Yield: 6 servings.


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