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Make batter: In a large bowl, combine melted butter, chopped corn, salt, and egg. Whisk in ¾ of the buttermilk, plus all of the vanilla and sugar. Sprinkle the surface of batter with baking powder and baking soda, then whisk thoroughly to combine, then a few more times to guarantee they’re well-distributed in the batter. Add flour and cornmeal and stir only until they disappear. Check the batter consistency; if it seems too thick, add remaining buttermilk, a couple tablespoons at a time until you reach your desired consistency.
Cook the pancakes: Heat your skillet or saute pan to medium. Brush the pan with butter and ladle with 3 to 4 tablespoons of batter at a time, 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath. If they seem to be cooking too quickly (dark on the outside, raw centers) turn your heat down to low for the next batch and inch it up as needed. Repeat with remaining batter.
To serve: Top with a pat of salted butter and a healthy dose of maple syrup. We sometimes finish these with a pinch or two of flaky salt, too.