Mix the flour, milk, eggs, oil, baking power, salt and pepper in a medium mixing bowl.

Stir in the corn and basil.

Heat a little oil in a large skillet over medium high heat.

Measure about 1/4 cup of batter for each pancake (I use a ladle).

Cook on one side until the edges are nicely browned and the center begins to dry.

Flip and cook on the other side until cooked through.

Serve with sour cream, jam, whatever else you'd like.