Cornmeal and Bacon Pancakes

In a medium bowl, combine cornmeal mix, flour, sugar, and bacon. In a small bowl, whisk together buttermilk, eggs, and 4 tablespoons oil. Make a well in the center of cornmeal mixture; add buttermilk mixture, stirring just until combined. Lightly brush a large nonstick skillet or griddle with remaining 1 tablespoons oil; heat over medium heat. For each pancake, pour about 1/2 cup batter into prepared skillet of griddle. Cook until bubbles appear on the surface of pancakes and underside is golden brown, 2 to 3 minutes. Turn pancakes; cook until golden brown, 2 to 3 minutes. Serve with butter, syrup and additional cooked bacon.