1. Slit the kernels of corn by drawing sharp-pointed knife lengthwise through middle of each row; press just the soft pulp and milk out of hulls with back of the knife. (You should have 3 cups. Prepare and chill ahead of time, if you wish.)
2. Beat eggs until thick in medium-size bowl; stir in corn pulp, salt and pepper. (No flour)
3. Drop mixture, a tablespoonful at a time, onto buttered medium-hot griddle; bake until tops look dry; turn; brown lightly. Keep griddle well buttered.