Mix 2 tablespoons of all-purpose flour, 1 cup of rice flour, and 4 tablespoons of cornstarch in a bowl.
Add 1/2 teaspoon of baking soda, 4-5 tablespoons of sugar, and mix well with a spoon.
Beat in one egg, then gradually add 1/2 cup of water while mixing until the batter is smooth. Add a pinch of salt for flavor.
Cover the non-stick pan and heat it over medium heat. Pour the batter onto the pan and spread evenly to form a thin layer.
Place a few sweet corn cream cubes on one side, sprinkle roasted peanuts and sugar on top. If using, add some chocolate rice pieces as well.
Fold the other side of the pancake over the filling, then cook for 2-3 minutes or until golden brown.
Serve immediately with more sweet corn and peanuts for breakfast.