In a large bowl, combine all of the dry ingredients.
In a separate bowl, whisk the eggs and milk together. Add to the dry mixture and mix until fully combined. You may have to use a whisk to make sure there aren’t any lumps.
Take a big handful of your grated courgettes and squeeze as much of the water out as you can over the sink. Then place the courgettes in another bowl and use your fingers to gently separate the clumps into strands again. Repeat with the remainder of the courgettes, add the sweetcorn and give it a mix.
Add half the batter to the courgette and sweetcorn mixture, give it a mix and then add as much batter as you need for it to bind, but making sure it’s not too loose. This may mean you don’t end up using all of the batter.
Heat 1 – 2 tbsp of oil in a large frying pan on a medium heat. Place spoonfuls of the mixture in the pan to form mini pancakes – I was able to do four at a time. Cook on each side for 2 – 3 minutes, or until it’s brown all over.
Place the cooked pancakes on a plate with kitchen paper to drain any excess oil.
Repeat steps 5 and 6 until you use up all of the mixture. Serve warm with the lemon and dill mayonnaise (optional).