Whole Wheat Pastry Flour Appam

Yup! I am hooked on whole wheat pastry flour ever since I saw Ellie Krieger use it in her baking all the time. I stopped buying whole wheat flour after that. I love the way things turn out when I use this flour. As usual I let 2 banana's turn very yuckly ( my own creation) ripe and I decided to use the sugar power in them to make the appam. I just love using the appam vessel because it is so simple to work with and does not require a lot of oil. I am constantly thinking of ways to use them constantly. My entry to JFI:Whole Grains event hosted by Tasty Palettes and created by Indra of Mahanandi

Gadgets:

Appam vessel
Spoon
Spatula
Bowl
Measuring cup





Ingredients:

Over ripe banana- 2
Whole Wheat Pastry flour - 3/4 cups
Jaggery/ brown sugar - 1/3 cup
Saffron - a few strands
Cardamon - powder from 4 pods
Camphor - a minuscule of a pinch
Oil - 3 tsps


Preparation:




1. Mash the banana and mix it with all the above ingredients.

2. Heat the appam pan add 1/2 tsp oil in each hole and add to the above mix.,

3. Allow it to cook on medium high until it turns golden to dark brown (the way I love the best).

4. Flip it over and allow it to cook and serve it hot or cold.