Peanut Pancake

Ingredients
(sift together)

200g self-raising flour ¾ tsp bicarbonate of soda ½ tsp salt 25g castor sugar 160ml water 160ml UHT milk 1 egg 40g butter or margarine, melted 1 1/8 tsp alkaline water Filling ½ cup toasted peanuts, grind coarsely ½ cup coarse granulated sugar Method In a large mixing bowl, add salt and sugar to the sifted ingredients. Beat in the egg, water and milk and stir in the melted butter or margarine. Whisk until mixture is smooth and well combined, then stir in alkaline water. Mix into a smooth batter. Set mixture aside for 50–60 minutes to rest. Cover with a clean tea towel. Heat a non-stick saucepan over a mediumlow heat. Lightly grease the saucepan with a little oil. Clean off any excess oil with a paper towel. Then pour a ladleful of batter into the heated pan. Swirl the pan so that the batter forms a round. Sprinkle some toasted peanut and sugar over it, then cover pan with a lid. Cook until the centre of the pancake is cooked through and the edges turn golden brown. Remove and fold into half, and serve the pancake immediately.