Pea Pancakes With Sour Cream And Bacon Recipes

SOUR CREAM PANCAKES

Steps:

• Microwave 2 tbsp (30 mL) butter in a small bowl until melted.
• In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre.
• In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla.
• Pour into flour mixture and stir just until mixed.
• Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 minute Turn and continue to cook until pancakes are golden, from 2 to 3 minute.
• Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes.
• Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.

PEA PANCAKES WITH SOUR CREAM AND BACON

Steps:

• Prepare an ice bath; set aside. In a small bowl, whisk together flour and baking powder, and set aside. Bring a medium saucepan of water to a boil. Add 1 tablespoon salt and the peas. Return water to a boil; cook 1 minute. Drain in a colander; transfer peas to the ice bath to stop cooking and preserve their color. Drain, and pat dry with paper towels.
• Transfer 2/3 cup peas to the jar of a blender. Add cream, butter, and remaining teaspoon salt; blend until mixture is smooth and combined. Add eggs, and process a few seconds more, just until they are fully combined. Fold pea mixture into flour mixture, and fold in remaining whole peas. Set aside.
• Heat a medium saute pan over medium heat. Add bacon, and cook until fat is rendered and bacon is golden and crisp, about 5 minutes. Using a slotted spatula, transfer bacon to a paper-towel-lined plate; let drain. Pour off all but 2 teaspoons rendered fat from pan into a heat-proof bowl, and set aside.
• Return pan to medium heat. Working in batches, drop heaping tablespoons of pea batter into pan, being careful not to overcrowd. Cook until underside is golden, about 2 minutes. Turn pancakes over, and cook until other side is golden and pancakes are cooked through, about 2 minutes more. Transfer to a large plate. Repeat with remaining batter, adding reserved fat as needed between batches.
• Place pancakes on a large serving tray or individual plates. Top each pancake with a dollop of sour cream, and sprinkle with bacon. Serve immediately.

SOUR CREAM PANCAKES

Steps:

• Slowly preheat your griddle or skillet to medium-low heat. One important tip here is to be patient and wait for your skillet to preheat completely until nice and hot.
• Combine the all-purpose flour, baking soda, sugar, and salt in a bowl. Next, grab your sour cream and dump it on top of your dry ingredients. Gently mix these ingredients together; batter may be slightly lumpy and that is okay!
• In a separate bowl, whisk together eggs and vanilla, then add this to your sour cream mixture. Again, gently stir together, do not over mix!
• Heat about 1 tablespoon of butter in your preheated skillet or griddle. Use a 1/4 cup measure to drop pancake batter onto the griddle or skillet. Allow pancakes to cook for approximately 2 to 3 minutes on one side, or until bubbles appear all over the surface of your pancake, then flip. Continue cooking your pancakes for another 1 to 2 minutes on the other side.
• Serve a stack of pancakes at a time, and don't forget the butter and syrup on top!