Combine flour, salt, ground pepper, egg, and water in a large bowl. Stir to get a smooth batter. Mix in corn kernels, green beans, and chili.
Heat a large non-stick fry pan with 2 to 3 tablespoons of vegetable oil. Ladle a ¼ cup batter for each pancake into the pan.
Pan fry for 4 to 5 minutes on each side, pressing down with ladle. Cook in 2 batches. Do not overcrowd pan.
Remove and serve immediately with sweet chili sauce.