1. Combine the flour, vanilla sugar, baking powder and salt. Add the creme fraiche, egg, grated cheese and corn kernels and stir well.
2. Brown a bit of butter in a frying pan. Using a tablespoon, form a little ball of dough, press it flat and fry in the pan – about 3 min. on each side over medium heat.
3. Cook the rest of the pancakes, melting a little butter in the pan before each one. Keep the pancakes warm under some tin foil.
4. Combine the creme fraiche with the finely chopped chives and serve with the warm corn pancakes and ham.
Thaw before re-heating, preferably in the refrigerator, otherwise they dry out. You can make these corn pancakes ahead of time and store them, covered, in the refrigerator. Warm them for 5 minutes at 400°F.