In a large bowl, whisk together the flour, 2 tablespoons of sugar, baking powder, and baking soda.

Whisk in the egg, warm water, and 1 tablespoon of melted butter until a smooth, pourable batter forms, then cover and rest for 15 minutes.

Heat a non-stick skillet over medium-low heat, brush lightly with melted butter, and pour in half of the batter.

Quickly swirl the pan so the batter coats the lower sides to create a thin, crispy crust, then cover with a lid and cook for 3 to 4 minutes until bubbles form.

Sprinkle half of the crushed peanuts, remaining sugar, and cream-style corn over one half of the pancake, then drizzle with melted butter.

Fold the pancake in half to form a semi-circle, slide it onto a cutting board, slice into wedges, and serve warm.