Purists will turn up their noses at the addition of flour and baking powder in this recipe, but it gives the pancakes a light, lacy texture.
Place a nonstick skillet over medium-high heat. Meanwhile, blend dry ingredients well. Whisk in milk to make a thin batter. You’ll need to stir the batter frequently to keep the corn from settling at the bottom. When the skillet is nice and hot, melt about a tablespoon of butter in the skillet and ladle in the batter, which should actively bubble and sizzle. Cook until browned and set on one side (about 2 to 3 minutes), then flip and cook just another 30 seconds. Serve with maple syrup and a sprinkle of cinnamon.