Pea Pancakes with Bacon

Pea Pancakes with BaconRecipe
Photo: Charles Schiller; Styling: Tara Bench
Serves 4

Cost per Serving:



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10 slices bacon
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons chopped chives
3/4 cup buttermilk, at room temperature
2 tablespoons unsalted butter, melted
1 1/2 cups frozen petite peas, defrosted
1 large egg, at room temperature


Prep: 20 Minutes
Cook: 15 Minutes

1. On a griddle over medium heat, cook bacon until crisp, 8 to 10 minutes, turning once. Drain on paper towels. Pour off fat; reserve.

2. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda and chives. In a blender, mix buttermilk, butter and 1 cup peas. Add egg; pulse to combine. Fold buttermilk mixture into dry ingredients until just combined. Fold in remaining 1/2 cup peas. If batter is too thick, stir in 1 Tbsp. milk.

3. Rewarm griddle over medium heat; grease with 2 tsp. reserved bacon fat. Working in batches, drop 1/4 cupfuls of batter onto griddle. Cook until undersides of pancakes are golden, about 2 minutes. Flip pancakes with spatula and cook 2 minutes more. Repeat with remaining batter. Serve pancakes with reserved bacon and sour cream and more chives, if desired.

Created date

January 2010

Nutritional Information

Calories 345
Fat 22 g
Satfat 9 g
Protein 11 g
Carbohydrate 25 g
Fiber 2 g
Cholesterol 72 mg
Sodium 1084 mg