In a food processor, combine  corn kernels, milk, salt, oil, eggs, flour, and cornmeal. Process  until batter is smooth & refrigerate 30 min.

Add ½ cup batter to skillet and spread with a rubber spatula into an approximately 8-inch circle. Cook 2–3 min., until pancake starts to bubble and is dark brown

Flip and top with  mozzarella and ham slice. Cook until cheese melts, fold pancake in half.

It's that easy!