Step 1Combine the flour, baking powder, salt, pepper and chilli flakes/hot red pepper flakes in a large bowl and mix together. Add 165g of the sweetcorn/corn (reserving the rest to serve) and mix again. Add the oil, milk and egg and stir together until well combined into a smooth batter with a dropping consistency. If the mixture is too thick, add a little more milk until it easily falls off a spoon. Set aside.
Step 2Put 1 tbsp of olive oil in a frying pan/skillet over a medium heat. When the oil is hot, carefully drop dessertspoonfuls or small tablespoonfuls of the batter into the pan, at least 1cm apart, and flatten slightly with the back of the spoon. Cook for 3 to 4 minutes, then flip over and cook for 3 or 4 minutes on the other side until the pancakes are golden brown and cooked through. Remove to a warm plate and repeat for any remaining batter.
Step 3Alternatively, for a crispier finish, you can shallow-fry the pancakes in 0.5cm layer of olive oil over a high heat for 2 to 3 minutes on each side, before removing and draining any excess oil on a paper towel.
Step 4For the topping, fry the remaining 1000g of sweetcorn/corn in a frying pan in a tbsp of olive oil over a high heat until charred. Mix together the charred sweetcorn, avocado, tomato and salt and pepper to make a rough salsa. Serve the pancakes slightly warm, topped with a spoonful of sour cream, the salsa and extra black pepper.
TIP These mini pancakes are best served warm. If you are making them in advance, they can be reheated easily in a frying pan over a medium heat for 2 to 3 minutes.