Pea Pancakes with Sour Cream and Bacon

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.