Pea Pancakes With Sour Cream And Bacon Recipes

PEA PANCAKES

Steps:

• If using fresh peas, cook in a small saucepan of boiling salted water until tender, about 3 minutes (if using frozen peas, do not cook). Drain.
• Purée eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon salt in a blender until smooth. Transfer batter to a medium bowl and stir in peas and 4 scallions. (Batter should be thick but pourable; stir in water by tablespoonfuls if too thick).
• Heat a lightly oiled large nonstick skillet over medium heat. Working in batches, add batter to skillet by 1/4-cupfuls, spreading out to 3"-4" rounds with a spoon. Cook pancakes until bubbles form on top, about 3 minutes. Flip and cook until pancakes are browned on bottom and the centers are just cooked through, about 2 minutes longer.
• Serve pancakes drizzled with butter and topped with scallions.

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:

• 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.

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!

CREAMY PEA SALAD WITH BACON

Steps:

• In a bowl, combine the first six ingredients; mix well. Add peas; toss to coat. Refrigerate for at least 1 hour before serving.

HEIRLOOM PEA PANCAKES

Steps:

• Preheat oven to 450 degrees. Fill a bowl with ice water. Bring a pot of water to a boil, then lightly salt it. Add sugar snap peas to boiling water, and blanch for 2 minutes. Remove with a slotted spoon, and plunge immediately into ice bath. Remove sugar snap peas from ice water, and reserve. Repeat procedure for the shelled peas, blanching them for 3 minutes or until tender. Reserve.
• Puree sugar snap peas with the milk and the cream in a blender or food processor. Pour into a large mixing bowl, and whisk in the egg. Sift flour, baking powder, sugar and salt into mixture, and whisk to combine. Coarsely puree reserved shelled peas in food processor, then fold into batter.
• In a large ovenproof skillet over medium-high heat, melt 1/2 tablespoon butter. Drop tablespoonfuls of batter into pan. When edges are lightly browned, place pan in oven and bake for 1 1/2 minutes. Remove from oven, and flip pancakes over gently with a spatula. Cook until bottoms are lightly browned; return to oven for another minute. Transfer to a plate lined with paper towels. Sprinkle with salt and pepper to taste. Repeat process until all batter is used.

SOUR CREAM, BACON, AND SPLIT PEA SOUP

Steps:

• In a large pot, cook the bacon over med-high heat until crisp, 5-7 minutes.
• Drain the bacon on a paper towel-lined plate, then crumble it up.
• Add the onion, celery, and garlic to the pot.
• Cook, stirring, until tender, about 5 minutes.
• Stir in the tomato paste until blended inches.
• Stir in the split peas, 8 cups water, the salt, thyme, and bay leaf.
• Bring to a boil.
• Reduce to a gentle simmer and cook until the peas have completely fallen apart and the soup thickens, 1 1/2-2 hours.
• Keep an eye on the soup and add more water if the soup thickens too much while cooking.
• Discard the bay leaf and season the soup with black pepper.
• Serve the soup topped with the crumbled bacon, a hearty dollop of sour cream, and a pretty sprinkling of parsley.

SOUR CREAM & BACON PANCAKES WITH WARM ORANGE-MAPLE SYRUP

Steps:

• Heat large skillet sprayed with cooking spray on medium heat. Meanwhile, whisk eggs, milk, sour cream and oil in large bowl until well blended. Mix next 4 ingredients. Add to egg mixture; whisk until well blended.
• Ladle batter into hot skillet, using 1/4 cup batter for each pancake. Sprinkle each with about 1 Tbsp. bacon. Cook 3 min. or until bubbles form on top, then turn to brown other sides.
• Mix syrup and zest in microwaveable bowl. Microwave on HIGH 1 min.; stir. Strain into pitcher. Serve with pancakes.