sweet corn pancakes

INGREDIENTS

• 2 tablespoons butter (1 ounce or 28 grams), plus additional for brushing pan
• 3/4 cup kernels cut from one large ear sweet fresh corn
• 1/8 teaspoon (1 gram) salt plus additional for seasoning corn
• 1 large egg
• 1 1/4 cups (296 ml) buttermilk
• 1/4 teaspoon vanilla extract
• 1 tablespoon (13 grams) sugar
• 3/4 cup (3 3/8 ounces) all-purpose flour
• 1/4 cup (3/4 ounce or 22 grams) cornmeal, any kind
• 1 teaspoon (5 grams) baking powder
• 1/2 teaspoon baking soda