In food processor or blender add the flour, baking soda, salt, milk, melted butter and 1 cup of corn.

Pulse until smooth. Batter should be thick but pourable. You can add more milk if needed for proper consistency.

Pour mixture into mixing bowl and add the scallions, parsley, pepper and rest of corn. Mix well.

Add oil and butter into a large skillet and heat over medium high heat. Add batter in small circles. This makes it easier to flip.

Fry until bubbles appear. Just like regular pancakes. Flip and cook a minute on next side.

Serve hot with some sour cream if you like. I added more sliced scallions on top.