In a mixing bowl, combine the cornmeal, flour, sugar, baking soda, salt and pepper; mix until well combined and set aside.
In a blender, combine the buttermilk, corn kernels, melted butter and egg; process until smooth.
Pour the buttermilk mixture into the cornmeal mixture and stir to combine them.
Heat a nonstick skillet over medium heat.
Pour about 2 to 3 tablespoons of batter per pancake onto the skillet and cook for 2 to 3 minutes, or until bubbles appear and edges are lightly browned.
Turn pancakes over and continue to cook them for 1 to 2 minutes, or until the bottoms are browned.
Transfer the pancakes to serving plates and set aside.
In a small bowl, combine the sour cream, dill and lemon juice; mix them until thoroughly incorporated.
Transfer the sour cream herb sauce to a serving bowl and serve with the prepared pancakes.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.