Pea Pancakes with Bacon
Cost per Serving: 99 cents
Prep: 20 min
Cook: 15 min
Serves: 4
10 slices bacon
1 cup all-purpose flour
1 Tbsp sugar
1 1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
2 Tbsp chopped chives
3/4 cup buttermilk, at room temperature
2 Tbsp unsalted butter, melted
1 1/2 cups frozen petite peas, defrosted
1 large egg, at room temperature
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, 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 crumbled bacon, sour cream and more chives, if desired.
All You, October 2010, p.22.
