Wheat Appam (Vellappam)

Ingredients

• Wheat flour - 1 1/2 cup
• Baking powder - 1 1/2 tsp
• Egg - 2 whole
• Sugar - 3 tbsp
• Salt to taste
• Milk - 1 cup

Instructions

1. 1Crack the eggs into a mixing bowl, add the sugar, and beat until the mixture is pale and slightly thickened so it can help aerate the batter.
2. 2Combine the wheat flour and baking powder in a separate bowl, then gradually whisk the dry mix into the beaten eggs until there are no dry pockets left.
3. 3Pour in the milk slowly while whisking to form a smooth, lump-free batter, then let the batter rest for 2 hr so the flour hydrates and the texture lightens.
4. 4Heat a nonstick skillet or a vellappam pan over medium heat until lightly warm and the surface is evenly hot.
5. 5Pour one ladleful of batter into the center of the pan and allow it to spread a little on its own.
6. 6Pick up the pan with both hands and rotate it in one direction to coax the batter outward, leaving a slightly thicker pool in the middle and thinner, lacy edges.
7. 7Cover the pan with a lid and cook for 2-3 minutes, until the edges turn slightly brown and crisp while the center remains soft.
8. 8Loosen the edges with a spatula and gently lift the appam from the pan; serve immediately with green peas curry or egg stew. Optional: finish with a drizzle of melted ghee for extra aroma.