Coarsely grind the peanuts and dry-fry in a frying pan with the sesame seeds over a low heat for about 2 minutes, stirring constantly. Transfer to a bowl, mix with 60 ml of the sugar and set aside.
Whisk the eggs and remaining sugar in a bowl until frothy. Sift in the flour and baking powder. Add salt, peanut oil and milk, and stir thoroughly. Gradually add water and mix to make a thin batter.
Heat 5 ml oil in a medium-sized frying pan over medium heat. Pour in a ladleful of batter at a time. When pancake has set and begins to brown, sprinkle with 30 ml of the peanut and sesame mixture, cover the pan and cook for a further 2 to 3 minutes. Remove from the pan, fold in half and keep warm.
Repeat the process with the rest of the batter, adding 5 ml oil to the pan after cooking each pancake. Arrange on a serving dish.