Preheat oven to 400 degrees. Prepare a baking sheet with foil. Arrange slices of turkey bacon on baking sheet and cook for 8-10 minutes. Because it comes fully cooked and has a lower fat and calorie content than traditional pork bacon, turkey bacon won't get quite as crispy as regular bacon. Styling hack: for wavy turkey bacon, make five tubes of foil and space them about an inch apart, then rest bacon across the tubes! Remove from oven and set aside.

Melt half of the butter in a small pan or microwave and allow to cool slightly. In a mixing bowl, combine flour, cornmeal, sugar, baking powder and 1 tsp. of salt. Mix until thoroughly combined. In second mixing bowl, combine milk, eggs and melted butter.

Pour the "wet" ingredients into the "dry" ingredients and whisk until thoroughly combined. Why do you always add wet ingredients into dry ingredients? Because it makes for a more uniform and consistent batter. If you mixed dry into wet, the dry ingredients would float and clump on top of the liquid and would require more vigorous mixing to combine- resulting in a less tender pancake.

Place a medium pan over medium heat. Once hot (test by sprinkling a drop of water on the surface - if it dances, you're good to go.) Spray lightly with cooking spray, and ladle 1/4 cup pancake batter into the pan, leaving room between pancakes. When the surface begins to bubble, about 1-2 minutes, turn and cook the second side for an additional 1-2 minutes. Set aside, refresh cooking spray and repeat. The "first pancake" theory - that the first one is always bad - isn't necessarily true. It's all about making sure the pan is thoroughly preheated before cooking!

Stack pancakes on a plate and top and top with butter and strawberry preserves. Serve bacon and maple syrup on the side.