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Chestnut Pancakes
from the kitchen of Sharmagne Leland-St. John

6 slices thick-cut bacon, chopped
¾ cup milk
2 large eggs
2 teaspoons baking powder
½ teaspoon salt
½ cups coarsely chopped steamed chestnuts (approximately 7 to 8 ounces), divided
Créme fraîche
Butternut syrup

Cook the bacon in large skillet over medium heat
until brown and crisp. Using tongs, transfer bacon
to paper towels to drain. Pour 2 tablespoons of the
bacon drippings into a blender; add the milk, eggs,
baking powder, salt and 1 cup chestnuts. Blend until
a smooth batter forms. Transfer batter to a bowl;
stir in remaining 
½ cup chopped chestnuts.
Pour off and retain the remaining drippings. Brush
the skillet with a bit of the drippings; heat over
medium heat. Drop in the batter by tablespoonfuls.
Cook pancakes until brown and cooked through, about
3 minutes per side. Transfer to warmed plates. Top
with crème fraîche and bacon. Drizzle the butternut
syrup over the top and serve.

This will yield approximately 2 dozen pancakes


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