Peanut pancake

This is a Malaysian pancake, commonly found at the night market. Also called "Ban Jian kuih".
I got this recipe from Lily's blog, but I omitted the "lye water" (potassium carbonate & sodium bi-carbonate solution) and substituted it with water and white vinegar, and added brown sugar to the ingredients. The brown sugar is acidic and the alkaline in the baking soda needs this to react and neutralize, hence no honeycomb texture but the taste is right.

Ingredients :
3/4 cup milk
1 tsp vinegar (add to the milk)
1 cup all-purpose flour
1/4 cup rice flour
1 tsp baking soda
1/4 tsp salt
2 tbsp brown sugar
2 tbsp granulated sugar

Filling :
1/2 cup Peanuts (chopped)
1/4 cup Castor sugar (mixed together with peanuts)
1 tbsp Butter (cubed)

Mix all the dry ingredients together and slowly add in the milk liquid into the flour mixture and whisk until the batter is smooth. Leave aside for 30 minutes (covered)

Lightly grease a pancake pan or any 10 inch non-stick skillet. Set stove on medium low flame.

Pour in all the batter and using the base of the scoop/ladle , spread the batter evenly around and to the sides of the pan. Cover pan.

When bubbles are seen on the surface of the half cooked batter, sprinkle the peanut and sugar filling over. Spread the cubed butter over the filling.

Cover and cook for another 45 seconds (or until batter is cooked).

Use a spatula to release the sides and bottom of the pancake and fold into half.

Cool before cutting into wedges.

Serve warm.