These pancakes are perfect for making both at home and out on a camping trip. To make it easy to transport for camping, I recommend mixing the dry ingredients and storing them in a container, and then mixing the wet ingredients and storing them in a separate container in the cooler before you leave home so it's easy to assemble the batter at the campsite.
In a large bowl, mix together the flour, cornmeal, sugar, baking powder, and flake sea salt until combined. Set aside.
In a medium bowl, whisk together the eggs, milk, creamed corn, and olive oil until smooth.
Add the milk mixture to the flour mixture and stir until the batter just comes together (it's okay if there's a few small lumps). Stir in the blackberries.
Let the batter sit while you heat 1 tablespoon of butter in a cast iron skillet over medium heat. Flick a drop of water onto the skillet, if it sizzles, the skillet is ready for the batter.
Add 1/4 cup of the batter to the skillet. Cook until small bubbles start forming on the top of the pancake, then flip it and cook on the other side until golden, a few minutes more. Remove the pancake from the pan and repeat with the rest of the batter.
Add a tablespoon of butter to the skillet as-needed to grease the pan between frying up pancakes. Serve the hot pancakes alongside the maple syrup and additional butter, if desired.