Pea Pancakes with Bacon

Ingredients

• 10 slices bacon 
• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.8 cup buttermilk at room temperature
• 2 tablespoons chives chopped
• 1 large eggs at room temperature
• 1 cup flour all-purpose
• 1.5 cups peas frozen
• 1.5 teaspoons salt 
• 1 tablespoon sugar 
• 2 tablespoons butter unsalted melted

Equipment

• bowl
• frying pan
• paper towels
• whisk
• blender
• spatula

Directions

1. On a griddle over medium heat, cook bacon until crisp, 8 to 10 minutes, turning once.
2. Drain on paper towels.
3. Pour off fat; reserve.
4. 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.
5. 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.
6. 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.
7. Serve pancakes with reserved bacon and sour cream and more chives, if desired.