In a large mixing bowl, add water, sugar, egg, baking soda and instant yeast. Mix well using a whisk. Add plain flour and mix evenly. Allow batter to rest for at least 2-3 hours, or overnight in chiller. This will result in a fluffier pancake.

Mix coarsely ground peanuts and sugar together. Set aside.

Heat a 20cm frypan over medium-low heat and apply a thin layer of butter onto pan. Once pan is hot, add a ladle of pancake batter and spread batter evenly. If you want a thicker pancake, add more batter.

Let pancake cook until bubbles appear on surface. Cover pan with lid and cook until surface is slightly dry.

Remove lid, then add melted butter, ground peanuts and sugar onto pancake. Cover with lid and cook for another minute.

Once cooked, use an offset spatula to fold pancake into half. Remove from pan and serve.