Chestnut Pancakes With Bacon And Crème Fraîche

• 6 slices thick-cut bacon, chopped
• 3/4 cup milk
• 2 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups coarsely chopped jarred steamed chestnuts (7 to 8 ounces), divided
• Creme fraiche or sour cream
• Chopped chives or maple syrup

1. Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Transfer 2 tablespoons bacon drippings to blender; add milk and next 3 ingredients, then 1 cup chestnuts. Blend until batter is smooth. Pour batter into bowl; stir in remaining 1/2 cup chestnuts.
2. Pour remaining drippings into small bowl. Brush same skillet with some drippings; heat over medium heat. Drop in batter by rounded tablespoonfuls. Cook pancakes until brown and cooked through, about 3 minutes per side. Transfer to plates. Top with creme fraiche and bacon, then chives or maple syrup.

bacon, milk, eggs, baking powder, salt, chestnuts, sour cream, chives

Taken from www.epicurious.com/recipes/food/views/chestnut-pancakes-with-bacon-and-creme-fraiche-237027 (may not work)