Squeeze handfuls of Mexican chocolate streusel until it sticks together, then crumble into chunks evenly
over surface of batter.
Then smooth
the surface of the batter.
Cover with cling film, pressing down lightly so that it is in contact with
the surface of the batter.
With oiled hands you may smooth
the surface of the batter.
Once bubbles start to form on
the surface of the batter and the bottoms are golden brown, flip and cook for 2 - 3 more minutes, until cooked through.
Add the flours, baking soda, and salt (sprinkling the baking soda and salt across
the surface of the batter), and mix just until the batter combines, avoid over-mixing.
Cook until tiny bubbles form on
the surface of the batter, about 2 minutes.
With oiled hands you may smooth
the surface of the batter.
Then sprinkle the baking soda and salt over
the surface of the batter and thoroughly mix it in.
Once bubbles start to form on
the surface of the batter and the bottoms are golden brown, flip and cook for 2 - 3 more minutes, until cooked through.
6 For the topping, drag the 2 tablespoons of peanut butter through
the surface of the batter in small swirls with the tip of a knife.