Pea Pancakes with Bacon

Photo: Charles Schiller; Styling: Tara Bench

Yield: Serves 4
Cost per Serving: $.99
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 345
  • Fat: 22g
  • Saturated fat: 9g
  • Protein: 11g
  • Carbohydrate: 25g
  • Fiber: 2g
  • Cholesterol: 72mg
  • Sodium: 1084mg

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

Preparation

  1. 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. 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. 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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