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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 1 |
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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 |
Directions:
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. 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. 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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