Ham & Asparagus Puff Pancake

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

1. Preheat oven to 425u0b0. Place the butter in a 10-in. ovenproof skillet; place in oven 3-4 minutes or until melted. In a bowl, beat flour, eggs, milk, salt and pepper until smooth. Pour the mixture into prepared skillet. Bake 22-25 minutes or until puffed and golden brown.
2. Meanwhile, in a saucepan, melt butter. Add ham and asparagus; cook over medium-high heat 5 minutes, stirring occasionally. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir 3 minutes. Reduce heat; stir in sour cream, lemon juice and pepper sauce.
3. Spoon into center of puff pancake. Sprinkle with cheese. Cut into wedges; serve immediately.

butter, flour, eggs, milk, salt, white pepper, butter, fully cooked ham, flour, milk, sour cream, lemon juice, hot pepper sauce, cheddar cheese

Taken from www.tasteofhome.com/recipes/ham-asparagus-puff-pancake/ (may not work)