In a large skillet, saute spinach leaves in olive oil until tender.

In a mixing bowl, combine first 4 dry ingredients. Set aside. In a separate bowl, whisk eggs and then add the buttermilk. Whisk again until well blended.

Combine wet and dry ingredients and stir until combined. Stir in the corn kernels and spinach.

Heat a large frying pan over medium-high heat. Melt a tsp of the butter in the pan and then drop a few tablespoons of batter in the pan for each pancake {I like to use a 3 tablespoon cookie scoop}.

Cook for about 2 minutes on each side, or until golden brown. Before you drop batter for a new pancake, melt another tablespoon of butter.

Repeat this process until all batter has been used. Serve warm with butter {sour cream is pretty tasty too}.