Fresh Corn Pancakes With Maple Syrup

kernels from 1 ear of corn (to yield 1 cup)
2 cups buttermilk
2 large eggs
6 T unsalted butter, melted (more for serving)
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoon sugar
1/2 teaspoon baking soda, sifted to remove lumps
1 teaspoon kosher salt

Bring a small pot of water to a boil. Add the corn kernels and blanch for 1 minute. Drain and set aside.

In a small bowl, whisk together the buttermilk, eggs, and butter. In a larger bowl, whisk together the flour, cornmeal, sugar, baking soda, and salt to thoroughly blend. Add the wet ingredients to the dry and stir until just combined -- there will still be lumps. Gently fold in the corn kernels.

Lightly oil a griddle or cast iron skillet and heat until it's medium hot; a few droplets of water will dance on the surface for a few seconds before disappearing. For each pancake, pour about 1/4 cup of batter onto the griddle and spread into a circle. When a few bubbles break on the top and the bottom is lightly golden, gently flip each pancake and cook until golden on the bottom, about 1 to 3 minutes per side. Cook the remaining batter in batches, as necessary. Serve right away with butter and maple syrup.

Makes 16 4-inch pancakes