In a large bowl add in all the pancake ingredients and whisk together until smooth.
Cover the batter with saran wrap and let the dough proof for 3 – 4 hours in a warm place. **In these cooler temps, you can warm the oven to ~170°F, then turn it off and wait a little. When the oven feels warm, but not burning, slide the bowl in for a little incubation action.** Alternatively, the dough can be left covered overnight in the refrigerator if you’ve got a bit more time.
For the filling, chop the peanuts in a food processor or with a knife until they are coarsely ground.
Mix together the peanuts with the sesame seeds and salt and set aside.
Caramelized Honey Sauce*
Heat the honey over medium high heat in a large saucepan.
Bring to a boil and once small bubbles rise to the surface, turn the heat down to medium and simmer for 4 – 5 minutes.
As the honey starts to turn a warm amber brown colour, gently pour in the cream and wait for the mixture to return to a boil. Once it’s boiling again, continue to boil it for 18 minutes and stir often.
The texture will become thicker, and should lightly coat the back of a spoon. After 18 minutes, remove the sauce from the heat and let it cool for a couple of minutes.
Finally, add in 1 ½ tsp of soy sauce, then taste and add in more soy sauce until it reaches your personal preference levels of salty sweet.
When the batter is proofed is when you can fry up some pancakes. The batter will have almost doubled in volume and become slightly foamy. Give it a gentle stir before frying.
In a non-stick frying pan, spread a thin layer of oil across the bottom with a paper towel.
Heat the pan over low medium heat, then pour approximately a ¾ cup of the batter on to the skillet and use the back of a spoon to spread it into a 6 inch circle.
Place a lid over the pan and let the pancake cook until you see some bubbles appear on its surface, which should take about 2-3 minutes.
Sprinkle about 1 tsp of sugar over the surface of the pancake, followed by 2 – 3 Tbsp of the peanut filling over the sugar.
Cover the pan and let it continue to cook until the bottom is browned – approximately another 45 seconds.
Remove the lid and drizzle a little melted butter over the top of the pancake. Run a spatula around the edge and bottom of the pancake and slide it on to a plate.
Gently fold the pancake in half, and try your best to keep all the filling inside the fold.
Repeat the steps for the remainder of the batter and peanut filling.
When ready to serve, drizzle the warm caramelized honey sauce over the pancake and serve immediately.
*This sauce can be prepared in advance, and reheated when ready to serve. It will keep in the refrigerator for 3 – 4 days.