Finely chop 1/2 cup of roasted peanut. Stir in 1/4 cup of fine sugar. Sift 60 gm of rice flour, 60 gm of self-raising flour and 1/2 teaspoon baking powder. Stir together 1/3 cup of milk, 1/3 cup water and half an egg. Add the mixture to the sifted flour and stir well. Strain the mixture to remove any lumps. Add 1/4 teaspoon salt, and 1/2 tablespoon sugar. Pour in 20 gm of melted butter and stir to combine. Cover with tea towel and let it rest for an hour. Lightly grease a pan and heat it at “LOW” temperature. Pour in a ladle of batter and swill it around the pan to form a layer up the edge. The batter should start to bubble. Sprinkle the peanut & sugar mixture over it. Drizzle a teaspoon of melted butter on top. Wait till the bubbles form. Cover the pan and let it cook for about 2 minutes. Ensure centre is cooked and the edge turns a golden brown Use a spatula to loosen the edge. Lift the pancake and fold it. Enjoy!