Pea Pancakes

• 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

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, 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, 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 bacon broken into smaller pieces, sour cream and more chives, if desired.

bacon, flour, sugar, salt, baking powder, baking soda, chives, buttermilk, unsalted butter, frozen petite peas, egg

Taken from www.myrecipes.com/recipe/pea-pancakes (may not work)