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Pea Pancakes

Yield 4 Servings

Ingredients

  • 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

Nutrition Information

  • calories 345
  • fat 22 g
  • satfat 9 g
  • protein 11 g
  • carbohydrate 25 g
  • fiber 2 g
  • cholesterol 72 mg
  • sodium 084 mg

How to Make It

  1. On a large griddle over medium heat, cook bacon until crisp, 8 to 10 minutes, turning once. Drain on paper towels. Pour off fat and set it aside.

  2. Whisk 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, add 1 Tbsp. milk.

  3. Warm griddle over medium heat; grease with 2 tsp. reserved bacon fat. In batches, drop 1/4 cupfuls of batter onto griddle. Cook until undersides of pancakes are golden, 2 minutes. Flip pancakes with spatula and cook 2 minutes more. Serve pancakes with bacon broken into smaller pieces, sour cream and more chives, if desired.