2 cups plain flour (300g)
1 cup rice flour (150g)
3 tbsp caster sugar
2 tbsp baking powder
1 can evaporated milk (400ml)
1 cup cold water (250ml)
Vegetable oil or clarified butter, for greasing the pan
1 cup crushed roasted peanuts
1 cup soft brown sugar
50g cold butter, sliced into thick pats (to serve)
Good-quality chocolate ice cream (to serve)
Mix the dry ingredients together in a large bowl and whisk the eggs, evaporated milk and water in a separate bowl. Whisk the liquids into the solids a little at a time and fold gently to a smooth batter. Strain the batter through a fine sieve and stand in the fridge for at least 1 hour before cooking.
Heat a 20cm frypan over medium heat and grease with a little paper towel soaked in oil. Add a large ladle of batter to the pan and spread it over the base and a little up the sides of the pan. Cook the pancake until dry on top and crisp underneath.
Rub the top of the pancake with a little butter and scatter generously with peanuts and brown sugar. Fold the pancake over and serve with a scoop of ice cream.