• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 People
  • Difficulty Normal

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 225g self-raising flour
  • 3/4 tsp bicarbonate of soda
  • 30g castor sugar
  • 1/2 tsp salt
  • 1 egg, lightly beaten
  • 190ml UHT milk
  • 190ml water
  • 40g butter, melted
  • 1/2 tsp alkaline water
  • 100g groundnuts, toasted and skins removed
  • Enough coarse sugar for sprinkling


  1. Sift self-raising flour and bicarbonate of soda together into a mixing bowl. Add in sugar and salt to mix.
  2. Stir in egg, milk and water to mix. Add in melted butter. Mix well to combine with a hand whisk or use an electric mixer to blend the mixture well together.
  3. Lastly add in the alkaline water. Put batter aside for an hour, covered with a clean damp towel.
  4. Meanwhile, heat a small non-stick saucepan over a medium-low fire. Lightly grease the pan with an oiled tea towel. Pour one ladleful of batter into the pan, swirling it around quickly to coat it with a thin batter. Sprinkle some groundnuts and sugar over the batter then cover pan with a lid.
  5. Cook the batter over low heat for 1-1 ½ minutes or until the centre of the batter is cooked through and the edges are golden brown and crispy. Fold the pancake into a half-moon and remove from the pan. Repeat with the rest of the batter.

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