If you use raw peanuts, roast them in 180℃ oven until lightly golden, then cool.

In a bowl, combine Self-Raising Flour, Caster Sugar and Salt. Add Eggs and Water, mix until smooth. Add roasted Peanuts and mix to combine.

Heat a large frying pan, then reduce to low heat. Oil the pan very lightly and cook 5-6cm pancakes for 1-2 minutes or until bubbles appear on surface and the edges get cooked. Turn over and cook for a further 1-2 minutes or until cooked through.

Transfer to a cooling rack or a plate. Repeat with remaining batter, oiling pan between batches.

Preheat oven to 140℃. Line a baking tray (or you may need two trays) with baking baker. Place pancakes on the baking paper. Bake for 20 minutes, turn them over and bake for 10 minutes. Leaving them in the warm oven for 10 to 15 minutes can help them dry out. Transfer to a wire rack to cool completely and they will harden.