Photograph: Dan Jones
Put the flour and bicarbonate of soda in a bowl and make a well in the centre. Add the egg and Greek yogurt and whisk until smooth and thick. Stir in the sweetcorn.
Heat some oil in a large frying pan and fry small teaspoonfuls of the mixture in batches for a minute or so on each side until golden brown and cooked through. Set aside on kitchen paper, flatten with a palette knife and repeat until all the mixture is used up.
Top each pancake with a piece of sweet chilli chicken, a little chilli jelly and a couple of small mint leaves.
Get ahead: make the pancakes the day before, then warm them through before serving