Directions

To Make

1. Toast peanuts until fragrant. Set aside to cool, then crush to the preferred texture with a mortar and pestle.
2. In a mixing bowl, add all the batter ingredients. Whisk until the mixture is smooth and free of lumps. Set aside to rest for 30 minutes to an hour.
3. Heat up a 15cm copper pan or a non-stick pan. Lightly grease the pan with oil, then wipe off the excess with a paper towel.
4. Give the batter a good stir before scooping a large ladle onto the heated pan. Spread the batter evenly over the pan with the back of the ladle. Cook over low heat, covered, until the batter begins to rise.
5. The surface of the pancake will start to bubble. Then sprinkle some sugar over the surface, cover, and cook for 1 minute. Sprinkle with sliced butter, cover again, and cook for another 30 seconds.
6. Sprinkle crushed peanuts and a few teaspoons of creamed corn over.
7. Loosen the edges with a spatula or butter knife, then fold the pancake in half. Transfer to a wire rack to cool slightly, and enjoy while still warm.