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Ham & asparagus puff pancake Recipe


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     Ham & asparagus puff pancake

Category   Breakfast - Brunch
Sub Category   None
Servings   6-8
Preptime   40 min

1/4 cup butter, cubed
1 cup all-purpose flour
4 eggs
1 cup milk
1/4 tsp salt
1/8 tsp white pepper
3/4 lb (1 1/2 cups) chopped fully cooked ham
1/2 lb fresh asparagus spears, trimmed and cut into 1-inch pieces
3 Tbps butter
2 Tbsp all-purpose flour
3/4 cup milk
1/4 cup sour cream
1 tsp lemon juice
1/4 tsp hot pepper sauce
1/2 cup shredded cheddar cheese

Place the butter in a 10-inch ovenproof skillet; place in a 425 oven for 3-4 minutes or until melted. In a bowl, beat the flour, eggs, milk, salt and pepper until smooth. Pour the mixture into the prepared skillet. Bake at 425 for 22-25 minutes or until puffed and golden brown.
Meanwhile, in a saucepan over medium-high heat; cook ham and asparagus in melted butter for 5 minutes; stirring occasionally. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 3 minutes. Reduce heat; stir in sour cream, lemon juice and pepper sauce.
Spoon into center of puff pancake. Sprinkle with cheese. Cut into wedges; serve immediately.

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