Drain the canned corn using a strainer to remove excess liquid.

In a mixing bowl, combine the drained corn, mozzarella cheese, and pancake flour.

Gradually add water to the mixture, adjusting the amount to achieve a slightly thick but pourable batter consistency.

Stir the batter thoroughly until well combined and ready for cooking.

Heat a frying pan over medium heat and add a generous amount of cooking oil. Pour the batter into the pan to form small or large pancakes, depending on your preference.