Chef Allen cooks fresh corn and dried black beans when possible, but offers shortcuts here.
Whisk together first 5 ingredients in a large bowl; stir in corn and next 3 ingredients.
Pour about 1/4 cup batter for each pancake into a nonstick skillet over medium-high heat. Cook until tops of pancakes are covered with bubbles and edges appear done; turn and cook other side. Serve with Smoked Salmon Salsa.
Chef Allen's, North Miami Beach, Florida