Penang Pancake

Ingredients Required:

Sifted 175g self-raising flour
3/4 tablespoon bicarbonate of soda

25g of castor sugar
1/2 tablespoon of salt
2 small or medium eggs, lightly beaten
130 ml of low fat milk
130 ml of water
40g of butter, melted and cooled
1 tablespoon or alkaline water
1 cup of peanuts, toasted and grounded coarsely
Extra sugar for sprinkling

Directions:

Sift self-raising flour and bicarbonate of soda into a large mixing bowl.  Add sugar and salt to mix.  Pour in the eggs, milk and water and melted butter.  Use a balloon whisk to beat the mixture until it is well combined.  Add in the alkaline water and mix.  Stand the mixture, covered, for an hour.
Heat a small non-stick pan over medium low heat.  Grease the pan with a little oil.
Measure about half cup of batter and pour it into the well-heated saucepan.  Swirl the pan quickly around to coat the entire pan with a thin layer of batter.  Sprinkle with some ground peanuts and half a handful of sugar.
Cover the pan with a lid, then cook the batter over low heat for 1-2 minutes or until the centre of the batter looks cooked through the edges have turned golden brown.  Fold the pancake into a half-moon and lift it out of the pan immediately.