Bacon and Cheddar Cornmeal Pancakes

1 . Stage

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.

2 . Stage

While the bacon is cooking, whisk flour, cornmeal, sugar, salt, and baking soda together in a large bowl.

3 . Stage

Whisk milk, oil, yogurt, and eggs together in another bowl. Add to the dry ingredients and whisk until just combined.

4 . Stage

Heat a griddle over medium heat to 350 degrees F (175 degrees C). Pour 1/4 cupfuls of batter onto the hot griddle to form 4-inch rounds; sprinkle about 1 tablespoon Cheddar and 1 tablespoon crumbled bacon onto each pancake. Cook until golden, about 1 to 2 minutes per side. Repeat to make remaining pancakes.

5 . Stage

Serve with remaining Cheddar and syrup.