All ingredients ready? Let's begin!
If you are using fresh corn on the cob, use a knife to slice the kernels off the cob as well as you can.
Put all the ingredients in a food processor.
Blend until everything sticks together decently.
If the mixture looks too dry, you can add some more milk, but only a little at a time. It should come out the same thickness as regular pancakes (though probably a little chunkier in texture).
In a cast iron skillet over medium heat, melt some butter.
Spoon the batter into the hot butter in separate circles (like regular pancakes).
Cook the pancakes for a minute or two before flipping over and cooking the other side for another couple of minutes.
Once done, remove pancakes from heat and repeat with remaining batter.
Serve hot and top with custard or whipped cream. Enjoy!