Recipe by MyRecipes February 2010

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Credit: Charles Schiller; Styling: Tara Bench

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Source

All You Eat Well, Save Big Cookbook

Nutrition Facts

345 calories; fat 22g; saturated fat 9g; protein 11g; carbohydrates 25g; fiber 2g; cholesterol 72mg; sodium 1084mg.
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