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1
Place the bacon in a large skillet and cook, stirring, over medium-high heat, until crisp and the fat is rendered, about 4 minutes.
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2
Remove from the pan and drain on paper towels.
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3
Sift the flour, salt, and baking powder into a large bowl.
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4
Add the egg and buttermilk, and stir just until blended, being careful not to over mix.
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5
Add the chives and crumble the bacon into the batter and mix to incorporate.
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6
Heat 2 teaspoons of the oil in a large non-stick skillet over medium-high heat.
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7
Ladle 2 tablespoon portions of batter into the pan, being careful not to overcrowd, and cook until golden brown, about 2 to 3 minutes per side.
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8
Transfer to a plate and cover to keep warm.
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9
Add more oil to the pan as needed and repeat with the remaining batter.
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10
To serve, place 3 pancakes on each serving plate.
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11
Top each pancake with a pat of Walnut Butter and Caramelized Onions, and serve immediately.
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12
Preheat the oven to 400 degrees F.
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13
Spread the walnuts on a baking sheet and lightly toast in the oven for 7 to 10 minutes.
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14
Remove from the oven and let cool.
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15
Roughly chop.
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16
Place the butter, walnuts, shallots, garlic, and salt in a medium bowl, and mix well with a rubber spatula.
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17
Spoon down the middle of an 8-inch piece of parchment paper and roll into a log, about 1-inch in diameter.
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18
Wrap tightly and refrigerate until ready to use.
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19
To use, cut into thin slices and place on top of the Bacon Pancakes.
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20
(The Walnut Butter can be frozen, tightly wrapped in plastic, for up to 1 month.)
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21
Melt the butter in a large saute pan over medium-high heat.
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22
Add the onions and lower the heat to medium-low.
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23
Cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour.
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24
Remove from the heat and set aside until ready to serve with the Bacon Pancakes.
