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In a large bowl, mix together the flour, sugar, baking powder and salt.
In a separate medium bowl, beat together the egg and corn.
Make a well in the dry ingredients. Slowly add in the wet ingredients while mixing everything together. Lastly, mix in the melted butter.
Heat a griddle on medium heat. Depending on your pan and stove, you may need to adjust the heat to medium-low if your pancakes are browning too quickly.
Melt a pat of butter on the pan for cooking. Drop on about ¼ cup of batter per corn pancake, making a 3-inch round. Cook for about 2 minutes, until the edges look set and there are bubbles on the surface. Flip and cook an additional 2 minutes.
Repeat the previous step with the remaining batter. Serve warm with maple syrup.