Chestnut Pancakes with Bacon and Crème Fraîche
['6 slices thick-cut bacon, chopped', '3/4 cup milk', '2 large eggs', '2 teaspoons baking powder', '1/2 teaspoon salt', '1 1/2 cups coarsely chopped jarred steamed chestnuts (7 to 8 ounces), divided', 'Créme fraîche or sour cream', 'Chopped chives or maple syrup']
Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Transfer 2 tablespoons bacon drippings to blender; add milk and next 3 ingredients, then 1 cup chestnuts. Blend until batter is smooth. Pour batter into bowl; stir in remaining 1/2 cup chestnuts.
Pour remaining drippings into small bowl. Brush same skillet with some drippings; heat over medium heat. Drop in batter by rounded tablespoonfuls. Cook pancakes until brown and cooked through, about 3 minutes per side. Transfer to plates. Top with créme fraîche and bacon, then chives or maple syrup.
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