In a large bowl add all the batter ingredients together except water. Whisk them Well to combine
Now slowly add ¾ cup water first and combine to form a thick pancake batter. If the batter is too thick. Add 2 tablespoon of water at a time to bring it to the correct consistency.
Since i have used whole wheat flour, i have used this amount of water, if using All purpose flour start with ½ cup and then proceed as needed.
Once the batter is ready, Cling-wrap and refrigerate overnight or a minimum Of 3-5 hours.
Once the batter rests for the required time,take it out of the fridge, let it rest on the counter for 10 minutes
Heat a pan, i used my iron skillet. Keep the flame medium, you dont want to burn your pancakes, as they take a bit of time to cook.
Pour a ladle of batter in the center of the pan, spread it into a thick circle.
Dot the edges with butter and put some in the center too. Sprinkle 1 or 2 tablespoon of crushed peanuts over the pancake, Cover and cook for a minute or until it is done.
The bottom will turn into a beautiful goldenbrown, fold and remove the pancake on to a serving plate.
Cut it into two using a pizza knife. Serve warm with some butter and crushed peanuts on top.