You will need:
Pancake mix (Follow package directions for the quantity)
A large egg (optional)
Half a bunch of spinach- chopped
Half a cup of fresh/frozen corn
Two green chilies- chopped
Two tablespoons of mint and cilantro paste
Mix the pancake batter according to the package directions. You may or may not add the egg. If you have the time and inclination, whip an egg white with some cream of tartar until it forms stiff peaks. Fold the egg white in the batter for fluffier pancakes. I can vouch for the result. Sauté the chopped spinach and corn just until the rawness goes away and mix with the batter. Add the salt, pepper, green chillies and the mint-cilantro paste. Pour a ladle or two of the batter on a hot griddle. Cook until both sides are done. Serve hot with tomato ketchup or any other pickle.