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.