SALTED CARAMEL PANCAKES

FOR THE FILLING:

1. Meanwhile, in a small bowl, mix together the muscovado sugar, peanuts, cinnamon and salt.
2. After the dough has risen a second time, dust a clean work surface with flour and turn the dough out onto it. Dust the top of the dough with some more flour and knead it a few times. Shape the dough into a fat, long log.
3. Cut the dough into ten equal pieces, shape each piece into a ball, set on the floured work surface, and cover with a clean tea towel or clingfilm. Dusting with flour as needed to prevent sticking, press a dough ball into a 10 cm (4 in) wide disc using your fingertips. Make sure the disc is uniformly thick so the finished pancake will be evenly filled with caramel.
4. Put the disc in your hand and slightly cup it. Spoon 11⁄2–2 tablespoons of the filling into the centre of the disc. Seal the disc closed by wrapping the dough around the filling and pinching the edges together at the top. Once sealed, reshape gently to form a ball, set with the seam side down on the floured work surface and cover with a clean tea towel or clingfilm. Repeat with the remaining dough balls and filling.
5. In a large non-stick frying pan, heat 3 tablespoons of oil over a medium-high heat. Put two or three dough balls seam-side down in the pan and immediately flatten them with a spatula to a width of about 10 cm (4 in). Reduce the heat to medium-low and fry the pancakes for 3–4 minutes until golden brown and crispy on the bottom. Flip them and cook for a further 3–4 minutes until slightly springy to the touch.
6. Transfer the pancakes to a wire rack or kitchen paper-lined plate when done. Repeat with the remaining dough balls, wiping the pan clean and adding fresh oil for each batch. Leave the pancakes to cool slightly before serving. Beware, it’s easy to burn yourself in your haste to gobble these up, as the insides are hot and oozing.