Mancakes

Place bacon in a large skillet and cook over medium-high heat stirring occasionally until evenly browned about 10 minutes; remove from heat. Stir green onions into bacon and saute in hot fat until slightly softened 1 to 2 minutes. Transfer bacon mixture to a strainer to drain retaining drippings.

Whisk flour cornmeal baking powder salt black pepper and cayenne pepper together in a large bowl. Add drained bacon mixture milk Cheddar cheese eggs melted butter and sugar to flour mixture; whisk until batter is smooth. Let batter rest for 10 minutes.

Combine maple syrup and chipotle chile powder together in a small bowl; whisk until chile powder is completely dissolved.

Heat 1 teaspoon bacon drippings 1 teaspoon oil and 1 teaspoon butter on a griddle over medium-high heat. Drop batter by 1/4-cupful onto the griddle and cook until bubbles form and the edges are dry 3 to 4 minutes. Flip and cook until browned on the other side 2 to 3 minutes. Repeat with remaining batter. Transfer pancakes to plate and top with maple syrup.