For the batter - place all ingredients in a big mixing bowl. Mix & whisk everything until well combined with no lumps. Cover bowl with a cling film & leave to rest for 30mins in warm place.
After 30mins, the batter should be foamy & almost double its volume. Give it a whisk before using.
Cooking - brush some unsalted butter onto a preheated pan. Give batter a whisk before using. For a standard size pan, Pour 3/4 cup of batter on a preheated pan. If using small pancake pan, pour only 1/4 cup of batter (small one is better). Next, swirl & spread batter evenly using the back of the ladle or just tilt your pan in circle motion. Cook over low heat with lid on for 1-2mins until bubbles are formed. Use the lowest heat or your batter will burn.
Remove the lid. Sprinkle sugar generously (use grated palm/coconut sugar for a distinct flavour), coarsely ground peanuts & few tsp of creamy sweet corn. Put the lid back on again & let it continue cooking until it's fully cooked. This wont take long so its best to not overcook.
Remove the lid. Put tiny slices of butter (optional). Run a spatula all around the edges to release it from the pan. It should come out easily. Fold it in half and serve.
