Place the bacon in a large skillet and cook, stirring, over medium-high heat, until crisp and the fat is rendered, about 4 minutes. Remove from the pan and drain on paper towels.
Sift the flour, salt, and baking powder into a large bowl. Add the egg and buttermilk, and stir just until blended, being careful not to over mix. Add the chives and crumble the bacon into the batter and mix to incorporate.
Heat 2 teaspoons of the oil in a large non-stick skillet over medium-high heat. 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. Transfer to a plate and cover to keep warm. Add more oil to the pan as needed and repeat with the remaining batter.
To serve, place 3 pancakes on each serving plate. Top each pancake with a pat of Walnut Butter and Caramelized Onions, and serve immediately.
Yield: 18 pancakes (6 servings)