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1
Place dried black-eyed peas in medium pot.
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2
Add enough cold water to cover by 3 inches; let stand overnight.
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3
Drain peas.
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4
Return peas to pot.
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5
Add 3 cups water.
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6
Cover; simmer until peas are tender, stirring occasionally, about 40 minutes.
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7
Drain peas, reserving 1/3 cup cooking liquid.
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8
Transfer 1 1/4 cups peas to processor and puree until smooth, adding enough reserved cooking liquid 1 tablespoon at a time to help blend.
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9
Transfer puree to a large bowl.
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10
Mix in milk, onion, lime juice, hot pepper sauce and remaining whole peas.
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11
Stir in flour, baking powder and baking soda.
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12
Season with salt and pepper.
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13
Mix in egg.
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14
Cover and chill batter 30 minutes.
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15
Mix sour cream and jalapeno chilies in small bowl.
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16
Let stand 30 minutes.
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17
Preheat oven to 250F.
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18
Heat 1/2 teaspoon oil in heavy large skillet over medium-low heat.
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19
Using 1 1/2 tablespoons batter for each pancake, spoon batter into skillet.
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20
Cook until bubbles atop pancakes break and batter is almost set, about 3 minutes.
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21
Turn pancakes over; cook until cooked through.
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22
Transfer pancakes to baking sheet; keep warm in oven.
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23
Repeat with remaining batter, adding more oil to skillet as needed, making 24 pancakes.
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24
Spoon salsa onto plates.
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25
Arrange 4 pancakes alongside salsa on each plate.
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26
Top with sour cream mixture and serve.
