- In a bowl, whisk and combine all ingredients for Batter. Wrap bowl with cling wrap and refrigerate for 5 hours or overnight.
- Lightly oil a small non-stick pan or a crepe pan (about 12-15cm diameter) over a medium heat. When the pan is hot, use about 1/2 cup of batter to evenly coat the pan. Cook for about 1 minute until the batter sets and form small bubbles.
- Sprinkle sugar evenly on top of batter and cover with a lid. Cook for another minute. Then sprinkle some ground peanuts on top and continue to cook until the pancake is light golden brown in colour.
- Loosen the edges with a palette knife. Fold the pancake into half, and transfer it onto a plate. Slice into 2-3 pieces and serve warm.