Pressure cook corn by adding salt into 4 cups of water until 4 times whistle blown.
Let it cool. Then remove kernels from that.
In a mixture jar take kernels, chilly, ginger and salt and crush them. Make smooth paste.
Take corn paste in a bowl, add all the flour, pepper and salt to taste. Add water as per requirement and prepare batter. Let it rest for 10 minutes.
Heat the pan. Pour 2 tablespoons of batter, quickly tipping the pan so the batter spreads out evenly into a circle. Brush little oil on it.
Cook both sides for 2-3 minutes and pancakes are ready to serve.