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Chestnut Pancakes with Bacon and Crème Fraîche

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Chestnut Pancakes with Bacon and Crème Fraîche

Chestnut Pancakes with Bacon and Crème Fraîche

amanda

Equipment

  • - Stand Mixer with Paddle Attachment

  • - Nonstick Frying Pan (Cast Iron), 10 inches

  • - Cook's Choice Nonstick Skillet, 12-inch

  • - Dutch Oven (Cast Iron), 4.5 quarts

  • - Silicone Slotted Spoon

  • - Spatula, 8 inch

  • - Pancake Turner

  • - Mixing Bowls (2 Pieces, Set of 2), Glass

  • - Digital Kitchen Scale

  • - Measuring Cups (Set of 5, Stainless Steel)

Ingredients

  • 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

  • Créme fraîche or sour cream

  • Chopped chives or maple syrup

Instructions

1

Instruction 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

Instruction 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 créme fraîche and bacon, then chives or maple syrup.
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