1/2 cup milk
1/2 cup all-purpose flour
1 medium (1 cup) apple, peeled, cored, sliced
2 tablespoons firmly packed brown sugar
1 cup cubed (1/2-inch) cooked ham
1/2 cup shredded Cheddar cheese
Heat oven to 425°F.
Place 2 tablespoons butter into 9-inch glass pie pan; place in oven 4-5 minutes or until melted and pie pan is hot. Spread melted butter over bottom of pan.
Combine flour, milk and eggs in bowl; beat with whisk until well mixed. Carefully pour batter into hot pie pan. Bake 14-17 minutes or until puffed and light golden brown.
Melt remaining 2 tablespoons butter in nonstick skillet over medium heat. Add apples and brown sugar. Cook, stirring occasionally, 5-7 minutes or until apples are tender. Add ham; cook 1-2 minutes or until ham is heated through.
Spoon apple mixture into center of hot pancake; sprinkle with cheese. Cut into wedges. Serve immediately.
Uneven or irregular edges are common when making a puff pancake.