Step 1

In a large mixing bowl, sift and whisk all-purpose flour, self rising flour, baking soda, and salt.

Step 2

Then in a small bowl, mix together warm oat milk, dry yeast, vanilla extract and sugar. Allow yeast to melt completely.

Step 3

Pour the yeast milk into the dry ingredients and mix.

Step 4

Crack an egg into the batter and whisk again. Do not overmix.

Step 5

Cover the batter and allow it to rest for 30 minutes up to 1 hour if you have extra time.

Step 6

In a small pan set over medium-low heat, melt some butter to coat your pan and wipe the excess with a paper towel.

Step 7

Ladle your batter into the pan and smooth it out into a circle.

Step 8

Then swirl the batter against the wall of the pan to create a "crust".

Step 9

Cover the pan with a lid. Let this cook until bubbles form all over the pancake, about 2-3 minutes.

Step 10

Once the bubbles have formed, sprinkle a generous amount of sugar, creamed corn, peanuts and as much better as desired.

Step 11

Cover the pan back with a lid for 2 minutes.

Step 12

Then in the pan, fold one side over to create a semi-circle pancake.

Step 13

Slide onto a cutting board and slice in half with a sharp knife. Repeat this process for the remaining pancakes. Enjoy!