Whisk together the egg, buttermilk and melted butter. Sift in the flour, cornmeal and bicarbonate of soda and mix together gently – do not over mix.
Heat the oil in a frying pan over a medium heat and pour in 3 large spoonfuls of the batter, to give 3 pancakes. Cook for 2–3 minutes, until bubbles start to appear. Flip the pancakes over gently and cook for a further 1–2 minutes. Remove from the pan and keep warm.
Repeat with the remaining batter to make a total of 12 pancakes.
Meanwhile, cook the bacon under a preheated hot grill for 3–4 minutes on each side until crisp.
Serve the pancakes in stacks of 3 topped with the bacon rashers and drizzled with maple syrup.