By Chef Rohani Jelani
Filling:
100 g California Raisins
80 g butter
100 g roasted peanuts, finely chopped
50 g soft brown sugar
Pancake batter:
150 g plain flour
20 g tapioca flour
¾ tsp bicarbonate of soda
½ tsp baking powder
¼ tsp salt
50 g sugar
175 ml water
1
Combine California Raisins and butter and warm gently in a small pan until butter melts. Combine chopped peanuts and sugar. Set aside.
2
Sift flours, soda, baking powder and salt into a mixing bowl. Stir in sugar and water. Mix to make a smooth, thick batter.
3
Heat a small frying pan over medium-low heat. Dip a folded paper towel into a little cooking oil and wipe the inside of the pan with it, being careful not to leave any visible oil.
4
Heat a small frying pan over medium-low heat. Dip a folded paper towel into a little cooking oil and wipe the inside of the pan with it, being careful not to leave any visible oil.
5
Fold pancake into half and leave to cool on wire rack. Make all pancakes similarly.
Ingredients
Filling:
100 g California Raisins
80 g butter
100 g roasted peanuts, finely chopped
50 g soft brown sugar
Pancake batter:
150 g plain flour
20 g tapioca flour
¾ tsp bicarbonate of soda
½ tsp baking powder
¼ tsp salt
50 g sugar
175 ml water