Prep Time
20 Mins
Cook Time
15 Mins
Yield
Serves 4
Photo: Charles Schiller; Styling: Tara Bench

How to Make It

Step 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.

Step 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.

Step 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.

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