CHESTNUT PANCAKES WITH BACON AND CRÈME FRAICHE
- 6 slices thick-cut bacon, chopped
- 3/4 cup milk
- 2 large eggs
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups coarsely chopped jarred steamed chestnuts crème fraiche or sour cream
- (7-8oz)l, divided chopped chives or maple syrup
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, eggs, baking powder, and salt, then 1 cup chestnuts. Blend until batter is smooth. Pour batter into bowl; stir in remaining ½ cup chestnuts.
Pour remaining drippings into small bowl. Brush same skillet with some drippings; warm 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 crème fraiche and bacon, then chives or maple syrup.