Name: Folded Island pancakes
Yield: 8 servings
Cuisine: Baking
Ingredients: 100.00 g peanuts unsalted; 45.00 ml sesame seeds; 60.00 g sugar; 2.00 eggs large; 240.00 g flour cake; 25.00 ml Baking powder; salt; 30.00 ml peanut oil; 250.00 ml milk; 125.00 ml water; 30.00 ml oil for frying

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Ingredients (11)

100.00 g	peanuts — unsalted
45.00 ml	sesame seeds
60.00 g	sugar
2.00	eggs — large
240.00 g	flour — cake
25.00 ml	Baking powder
	salt
30.00 ml	peanut oil
250.00 ml	milk
125.00 ml	water
30.00 ml	oil — for frying

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Method:

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.