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1
For the dough: in a small saucepan, warm the milk up slightly and whisk in the sugar and yeast making sure they are dissolved completely.
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2
Let stand in a warm place to activate, about 3-5 minutes, or until bubbly.
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3
In a large bowl combine the salt and all three of the flours.
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4
Slowly pour in the warm milk and yeast mixture.
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5
Mix gently with a wooden spoon until a uniform, but slightly sticky dough forms.
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6
Shape into a ball and cover the bowl with a damp cloth.
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7
Let rise in a warm place, until doubled in size, about 1 1/2 to 2 hours.
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8
Knock the dough down and let rise again until doubled in size, another 1 1/2 hours.
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9
For the filling: in a small bowl, mix together the muscovado sugar, peanuts, cinnamon, and salt.
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10
After the dough has risen the second time, dust a clean surface with flour and knock the dough out on to it.
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11
Dust the top of the dough with some more flour and it knead a couple of times.
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12
Shape the dough into a fat long log.
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13
Divide the dough into 10 even pieces and shape into balls (about 75 grams each).
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14
Cover with plastic wrap.
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15
Dusting with flour as necessary to prevent sticking, press a dough ball into a 4-inches/10 centimeters in diameter round disk using your fingertips.
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16
Place the disk in your hand and cup it slightly.
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17
Scoop in about 1 1/2 to 2 tablespoons of the sugar mixture into the center of the disk.
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18
Seal closed by pinching the edges together at the top wrapping the dough around the filling.
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19
Once sealed, reshape gently making a round ball.
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20
Set down with the seam side down on a well-floured surface.
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21
Cover with plastic wrap.
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22
Repeat forming pancakes with the remaining dough and filling.
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23
Place a large non-stick skillet over medium high heat and coat generously with oil, about 3 to 4 tablespoons.
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24
Working in batches of 3, place the pancakes seam side down on the frying pan and immediately flatten them gently with a spatula.
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25
Fry over medium to medium low heat for about 3-4 minutes each side, until dough is golden crispy brown and slightly springy to the touch.
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26
Transfer to a wire rack as done.
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27
Wipe your pan clean with a paper towel in between batches and use fresh oil with each batch.
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28
Let pancakes cool slightly before eating.
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29
Be careful not to burn yourself in your haste to gobble these up as the insides are hot and oozing.
