Chestnut Pancakes with Bacon and Creme Fraiche

Ingredients

• Egg

  Whole, fresh eggs

  2 large or 100g

• Salt

  Table

  ½ tsp or 3g

• Chestnuts

  Nuts, european, roasted

  1 ½ cup or 215g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  2 tsp or 9g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ¾ cup or 183g

• Bacon

  Raw, cured pork

  6 strip or 72g

• Maple syrups

  6 tbsp or 120g

• Creme Fraiche

  Vermont Butter & Cheese Company

  4 oz or 112g

Directions

1. Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain, reserving 2 tablespoons (for original recipe, about 1 tsp per serving) drippings for the batter and leaving the rest in the skillet for greasing.
2. In a blender, combine the reserved drippings for the batter with the milk, eggs, baking powder, salt, and two-thirds of the chestnuts. Blend until smooth, then transfer to a bowl and fold in the remaining chestnuts.
3. Heat the same skillet over medium heat. Drop equal portions of batter into the pan and cook until golden and set, about 3 minutes per side, greasing the pan as needed between batches.
4. Serve warm pancakes topped with crème fraîche, crumbled bacon, and maple syrup.