1
: In a bowl, beat egg. Whisk in evaporated milk and oil. In a separate bowl, combine flour, baking powder, sugar and salt. Add to milk mixture and stir to combine. Stir in corn, shrimp and dill.
2
: Heat a non-stick skillet over medium-high heat and brush lightly with oil. Drop batter in small tablespoon amounts into hot skillet. Turn when bubbles appear on surface and brown other side. Remove to a platter. (Pancakes will need to be done in batches.) Serve warm or cool 30 minutes and top with garnish.
3
: For the garnish, in a bowl, stir together mayonnaise, capers, celery and mustard. Place a dollop on each pancake before serving.