In a large mixing bowl, sift and whisk all-purpose flour, self rising flour, baking soda, and salt.
Then in a small bowl, mix together warm oat milk, dry yeast, vanilla extract and sugar. Allow yeast to melt completely.
Pour the yeast milk into the dry ingredients and mix.
Crack an egg into the batter and whisk again. Do not overmix.
Cover the batter and allow it to rest for 30 minutes up to 1 hour if you have extra time.
In a small pan set over medium-low heat, melt some butter to coat your pan and wipe the excess with a paper towel.
Ladle your batter into the pan and smooth it out into a circle.
Then swirl the batter against the wall of the pan to create a "crust".
Cover the pan with a lid. Let this cook until bubbles form all over the pancake, about 2-3 minutes.
Once the bubbles have formed, sprinkle a generous amount of sugar, creamed corn, peanuts and as much better as desired.
Cover the pan back with a lid for 2 minutes.
Then in the pan, fold one side over to create a semi-circle pancake.
Slide onto a cutting board and slice in half with a sharp knife. Repeat this process for the remaining pancakes. Enjoy!