Corn, Leek, And Bacon Pancakes​​

Ingredients

• 6 slices bacon, chopped
• 1 leek, sliced into 1/4-in. half-moons (1 1/2 cups)
• 1 1/2 cups all-purpose flour
• 1/2 cup fine yellow cornmeal
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. kosher salt
• 2 cups whole buttermilk
• 2 large eggs, lightly beaten
• 3 Tbsp. pure maple syrup, plus more for serving
• 1 cup frozen corn kernels, thawed
• 2–3 Tbsp. unsalted butter, divided
• Finely chopped fresh chives and sour cream, for serving

Instruction

1. Preheat oven to 200°F. Heat a large cast-iron skillet over medium. Add bacon; cook until crisp, 15 to 20 minutes. Transfer to a paper-towel-lined plate, reserving 2 tablespoons drippings in skillet. Add leek; cook until softened, about 5 minutes.
2. Whisk flour, cornmeal, baking powder, baking soda, and salt in a bowl. Stir in buttermilk, eggs, and syrup until just combined. Fold in bacon, leek, and corn.
3. Wipe skillet. Melt 1 tablespoon butter over medium. Drop batter by 1/4 cupfuls into skillet.
4. Cook until bubbles burst on surface of pancakes, 4 to 5 minutes. Flip; cook, reducing heat as needed, until set in center, 2 to 3 minutes.
   Transfer to a wire rack set in a baking sheet and keep warm in oven. Repeat with remaining batter, adding butter as needed. Serve with chives, syrup, and sour cream.