Pikelet stack with peanut ice-cream

INGREDIENTS

1 litre vanilla ice-cream
1 cup roasted unsalted peanuts, chopped coarsely
1 cup self raising flour
1/2-3/4 cup milk
2 tbs sugar
1/4 baking soda
1 egg
2 tsps butter, melted
pinch salt
2 tsp vinegar

1. Place the ice-cream in a medium bowl. Stand at room temperature until softened slightly. Fold the peanuts into the ice cream until combined. Cover, return ice-cream to freezer for 2 hrs or until firm.
2. Sift flour, salt and baking soda into basin, add sugar. Beat egg and mix in, add vinegar to milk. Mix all together, lastly fold in melted butter. 
3. Heat a large frying pan over medium heat, brush with a little extra butter. Spoon heaped tablespoons of mixture into the pan, cook until bubbles form on surface. Turn pikelets, cook until browned lightly underneath. Transfer to a plate, repeat with remaining mixture.
4. Layer pikelets with ice-cream; repeat with remaining pikelets and ice-cream. Serve immediately.