Defrost the corn kernels in the microwave
Combine the pancake mix, milk, eggs and frozen corn in a large bowl. Add the paprika, garlic powder, thyme and salt & pepper. Thoroughly combine with a fork and let the mixture sit.
Add a few drops of oil to a small non-stick fry pan, heat on high heat until almost smoking, then turn to low heat and wait for 30 seconds (this prevents the pancake mixture from sticking)
Spoon the pancake mix into the frying pan on low heat, form 3 small pancakes (about 10cm in diameter each). Cook for 60-90 seconds or until bubbles form
Flip each pancake and cook the other side for a further 90 seconds
Stack onto a large plate over a bed of rocket, scatter with chopped tomatoes and add a dollop of chutney, cottage cheese or condiment of choice