Chinese Pancake with Peanut Filling

150g plain flour
225ml water
1½ tsp castor sugar
¾ tsp instant yeast granules

150g plain flour
150g high protein flour (bread flour)
375ml water
1 large egg
75g castor sugar
½ tsp baking powder

Filling (combined)
3 tbsp roasted peanuts, coarsely ground
1½ tbsp toasted sesame seeds
3 tbsp coarse white sugar
pinch of salt

Combine flour, yeast, sugar and water in a mixing bowl. Mix well and cover with a damp tea towel. Seat aside to proof for 50-60 minutes.

Sift flour and high protein flour into another clean mixing bowl. Add the egg, sugar and water. Mix well and add baking powder and the proven batter. Stir well to mix. Cover with a damp tea towel and leave aside to proof for 40-45 minutes.

Lightly grease a pancake pan. Pour a ladleful of the batter. Cover the pan and cook over medium-low heat for 1-2 minutes or until bubbles appear. Remove the cover and sprinkle a little of the filling ingredients. Remove with a spatula and fold the pancake into half.