A dish from my past! Delicious memories!
Every so often I come across a recipe that reminds me of my childhood because it’s a recipe from my mom and I grew up eating it. Today’s recipe is one of those. I came across it when I was looking for a different recipe. It’s another one that although I grew up eating it, my kids had never had it, meaning it’s been “that long” since I’ve made it.
I like this recipe because it’s adaptable. You can fill the center of the pancake as is, or you can add in or take out ingredients or change them all together to suit your needs. We were out of mushrooms this time around so we didn’t use them even though the recipe calls for them. There are lots of combinations that would be great in the center of this pancake and it’s great for a variety of taste buds!
I love kitchen science. The kids’ eyes pop when they see how big this rises in the oven.
This recipe is a little long, but I encourage you to give it a try anyway. It’s a fun recipe to watch bake in the oven because it puffs up quite a bit and it’s neat to show the kids the difference before and after. We had it for dinner, but it’d also be great for a brunch or even for a breakfast dish.
Enjoy!
HAM AND SPINACH PUFF PANCAKE
INGREDIENTS
PANCAKE:
1/4 cup butter (I used I Can’t Believe It’s Not Butter)
2/3 cup flour
3/4 cup milk (I used Skim)
2 eggs
1/2 tsp. salt
We filled our puff pancake with ham and spinach. What would you put in yours?
FILLING:
3 tsp. butter
2 cups (8 oz) sliced fresh mushrooms (this time around I didn’t have any so they’re not pictured)
1/2 lb. cooked and cubed to 1/2″ ham
10 oz. package chopped, frozen spinach thawed and well drained
1 1/2 cups (6 oz) shredded cheddar cheese ( I used very little cheese due to our dietary restrictions, and this time I used reduced fat provolone cheese.)
DIRECTIONS
Heat oven to 400 degrees.
In a 9″ glass pie plate melt 1/4 cup of butter in oven (2-4 minutes).
Simple ingredients make this pancake easy to prepare.
In large bowl combine milk, flour, eggs and salt.
Using wire whisk or rotary beater, beat until smooth (2-3 minutes).
Pour batter onto pie plate. Bake 20-25 minutes or until golden brown.
Meanwhile, in 10″ skillet, melt 3 tsp. butter. Stir in mushrooms, cook over medium heat, stirring occasionally until mushrooms are soft (5-7 minutes).
Stir in ham and spinach. Continue cooking until heated (3-4 minutes).
Stir in one cup of cheese.
Spoon filling into center of hot pancake.
Sprinkle with 1/2 cup of cheese. Heat until melted and serve.
The Whole bag of Chips 
Leave a Reply