Bake-a-Mania: Savoury Pancakes with Sweetcorn Filling

I just realised that the "Delmonte Blogger recipe carnival" closes in one two days and I still have a few recipes lined up that I would really like to contribute. For this reason, I am going to try to squeeze in a few posts written in a hurry. Please excuse and overlook any faux pas made in my tearing hurry to write and submit the posts.
This is one of my favorite dishes, that automatically comes to my mind whenever I am planning my menu for a big dinner. A very simple dish to make, what I love about it that almost all the preparation, infact even the assembling, can be done a day ahead leaving you with one less thing to worry about. Once done, just clingwrap it and keep it in the fridge till it is ready to be baked. Last minute, all you have to do is bake it in a hot oven and serve it straight from there onto the table with the cheese all hot and bubbly totally wowing your guests.
I have used sweet corn and cheese for my filling but you can go ahead and put just about anything you prefer to fill these pancakes - chicken, fish, ham, sausages, cottage cheese, spinach, tomatoes, mushrooms just go ahead and have fun!!

For the Pancakes

1/2 cup flour

1/2 cup cornflour

2 eggs

1/2 tsp salt

water to mix

For the Filling

1 tin Delmonte sweet corn

1 bunch spring onions

2 tbsp olive oil

1 tsp Delmonte mustard sauce

2 cups white sauce

1 cup grated cheese

salt&pepper to taste
For the Topping
1/2 cup grated Mozzarella cheese
1 cup Marinara Sauce (optoional)

Method

Mix the pancake ingredients to make a thin batter and keep aside for 20 minutes.
To make the pancakes: Get the pan really hot, then turn the heat down to medium.
Put half a tsp of oil on the pan and to start with, do a test pancake to see if you're using the correct amount of batter.
It's helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go.
As soon as you pour the batter into the hot pan, quickly tipping it around from side to side to get the pan evenly coated with batter. It takes only half a minute or so to cook then lift the edge with a spatula and flip the pancake over. The other side will need a few seconds only - then simply slide it out of the pan onto a plate.
Stack the pancakes as you make them between sheets of greaseproof paper.

Saute the onions in a little olive oil till transparent, add the sweet corn and cook for 3-4 minutes.
Add the mustard sauce, salt and pepper and mix well.

Next add 11/2 cup white sauce and 1/2 cup grated cheese to the above mixture. (Leave the half cup of white sauce to use later for the topping). Check the seasoning.

In a ovenproof dish, put one pancake, spread some filling on it and place another pancake on top.

Keep layering the pancake and filling till the pancakes and filling are all used up.

Finally cover with the remaining 1 cup white sauce.

Spoon some Marinara sauce over the top. (This step is optional - I like to add the sauce to add some color to my dish.The dish tastes equally great with just the white sauce also.)

Sprinkle liberally with cheese and dot with butter.