Ham and Spinach Puff Pancake
Yield: 6 servings
Prep Time: 20 min
Cook Time: 30 min
4 tablespoons (1/2 stick) salted butter
3/4 cup milk
2/3 cup all-purpose flour
2 large eggs, beaten
1/2 teaspoon salt
One 10-ounce box frozen chopped spinach, thawed and drained
3 tablespoons salted butter
2 cups sliced fresh mushrooms
1/2 cup chopped onions
8 ounces cooked ham, cubed
6 ounces shredded Cheddar cheese (1 1/2 cups)
1. Prepare the pancake: Preheat oven to 400 degrees F. Place butter in a 9-inch pie plate and heat in the oven for 3-4 minutes until melted. Whisk milk, flour, eggs and salt in a bowl for 3 minutes, or until smooth. Pour the batter into the prepared dish. Bake 20-25 minutes or until brown.
2. Prepare the filling: Squeeze excess moisture from spinach. Melt butter in large skillet. Add mushrooms and onion to butter and cook over medium heat for 5 minutes, or until mushrooms are tender, stirring often. Stir in spinach and ham.
3. Cook 3-4 minutes longer, or until the filling is heated through, stirring occasionally. Stir in 1 cup of the cheese. Spoon the spinach mixture into the center of the hot pancake and sprinkle with the remaining 1/2 cup cheese.
4. Cut into wedges and serve immediately.