Whisk together flour, cornmeal baking powder, sugar, and a teaspoon of salt in a medium bowl. Set aside.

Cut enough kernels from cobs to measure 2 cups. Using the back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup of the corn kernels. Purée until smooth. Whisk in eggs, oil, and butter. and the remaining 1 1/2 cups of corn.

Add to above mixture to the flour mixture and whisk until just combined. Let rest for five minutes while the griddle heats.

Heat a griddle or heavy skillet over medium heat until hot (a sprinkle of water should dance when tossed on the griddle), then lightly brush with oil.

Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface (watch carefully, the bubbles will be very tiny) and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook about 1 minute more. Lightly oil griddle between batches if necessary.