Directions

1. In a blender, blend the banana, milk, egg, honey, baking powder, vanilla extract, salt, and 1 cup corn until smooth. Transfer batter to a medium bowl and stir in the flour and remaining 1½ cups corn until just combined (do not overmix).
2. Brush a 12-inch nonstick skillet with some of the melted butter and heat on medium. Add the batter, ¼ cup at a time, to form pancakes and cook 2 min., until bubbles form and edges begin to set. Flip and cook another 1–2 min., until bottoms are golden brown. Transfer to a plate and tent with foil.
3. Repeat with remaining melted butter and batter.