Food & Cooking Recipes Appetizers Pea Pancakes with Sour Cream and Bacon Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 16 Fluffy bite-size pancakes studded with blanched fresh garden peas make a delightful passed hors d'oeuvre. Top each with a generous dollop of sour cream and a sprinkling of crisp bacon. Ingredients 1 cup all-purpose flour ½ teaspoon baking powder 1 tablespoon plus 1 teaspoon coarse salt 1 ¾ pounds garden peas, shelled (1 ¾ cups) ½ cup heavy cream 2 tablespoons unsalted butter, melted 2 large eggs, room temperature ¼ pound bacon, cut into ½-inch pieces ½ cup sour cream Directions 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. Cook's Notes The batter can be prepared up to an hour in advance and kept covered in the refrigerator. Rate it Print