In a blender, combine sweet corn, egg, all-purpose flour, salt, and sugar. Blend on high until mostly smooth, while leaving some texture.

Place a skillet over medium heat and drizzle in vegetable oil. Allow the oil to heat until shimmering.

Spoon about 60 ml of the batter onto the skillet and flatten into a circular shape. Cook for 3-4 minutes until edges look dry and bottoms are golden. Flip and cook for another 3-4 minutes.

Place slices of buffalo mozzarella in the center of the cooked pancake. Fold in half and press lightly to seal. Let it sit for 1-2 minutes until cheese melts.

Remove from skillet and top with a pat of unsalted butter. Serve warm.