4 strips uncooked thick-cut bacon
1/3 cup sliced scallions, plus more for topping
1 1/4 cups fresh or frozen (thawed) sweet corn
1 1/2 cups all-purpose flour
1/2 cup cornmeal
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups buttermilk
1 large egg
2 Tablespoons unsalted butter, melted
Maple syrup, for serving
Dice the bacon into 1/4-inch pieces then add it to a large skillet set over medium-low heat. Cook the bacon until all the fat has rendered off. Using a slotted spoon, remove the bacon from the pan into a small bowl and set it aside. Pour off all but 2 tablespoons of the fat, reserving any extra drippings to cook the pancakes (optional).
Add the scallions to the pan and cook, stirring, until sautéed, about 3 minutes. Add the scallions to the bowl with the bacon and stir to combine.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
In a separate medium bowl or liquid measuring cup, whisk together the buttermilk, egg and melted butter. Add the wet mixture to the dry ingredients and stir just until combined. (The mixture should be lumpy.) Stir in the bacon-scallion mixture and the corn.
Heat a large griddle or skillet then grease it with the reserved bacon fat or butter. Drop 1/4-cup portions of the batter onto the heated griddle. Once bubbles form across the tops of the pancakes, flip them once and continue cooking an additional 1 to 2 minutes or until cooked through.