In a large mixing bowl, whisk together the all-purpose flour, rice flour, 1/4 cup of sugar, baking powder, baking soda, and salt.

Add the egg and water to the dry ingredients, whisking constantly until the batter is smooth and free of lumps, then let it rest for 10 minutes.

Heat an 8-inch non-stick frying pan over low-medium heat; do not grease the pan as the dry heat helps the crust form evenly.

Pour about 1/2 cup of batter into the center of the pan and immediately swirl the pan in a circular motion to coat the edges, creating a thin, crispy rim.

Cook for 2-3 minutes until bubbles form on the surface and the edges begin to turn golden brown.

Sprinkle a teaspoon of the remaining sugar over the pancake, followed by a generous spoonful of crushed peanuts and dollops of cream-style corn.

Cover the pan with a lid for 1-2 minutes to allow the steam to cook the top of the batter and melt the sugar slightly.

Remove the lid, add a few small pats of butter onto the filling, and use a spatula to check if the bottom is deep golden brown and crispy.

Fold the pancake in half like a taco or turnover and transfer it to a wire rack to cool slightly before serving for maximum crunch.