In the bowl of a standing mixer fitted with the whisk attachment, whisk together the flour, cornmeal, baking powder, garlic powder, salt, and pepper until evenly blended. (Alternatively, you can whisk the batter together by hand.)
Add the eggs, egg yolk, milk, and canola oil and mix gently to form a batter.
Remove the bowl from the mixer and stir in the corn, scallions, and thyme.
Heat a large nonstick skillet over medium heat and when hot, ladle about 3 tablespoons of batter onto the pan and using the back of the ladle smooth the batter into a round cake. Cook for about 2 minutes, turn, and cook for about 2 minutes longer or until the pancake is nicely browned on both sides. Repeat with the remaining batter to make 6 pancakes.