Chestnut Pancakes with Bacon and creme fraiche

Ingredients

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Salt

  Table

  ½ tsp or 3g

• Chestnuts

  Nuts, european, roasted

  1 ½ cup or 215g

• Baking powder

  Leavening agents, low-sodium

  2 tsp or 10g

• 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

• Chives

  Raw

  1 tbsp chopped or 3g

• Sour cream

  Reduced fat, cultured

  ½ cup or 121g

Directions

1. Coarsely chop chestnuts.
2. 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.
3. 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 sour cream and chopped or crumbled bacon, then chives or maple syrup.

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