Malawah

Prepare the Batter

In a large mixing bowl, combine the flour, sugar, salt, and ground cardamom.

In another bowl, whisk together the eggs, milk, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, whisking continuously until you get a smooth, thin batter. The batter should be thinner than regular pancake batter but thicker than crepe batter. Add more milk if needed to achieve the right consistency.

Heat the Pan

Heat a non-stick skillet or a griddle over medium heat.

Lightly grease the skillet with a small amount of vegetable oil or ghee.

Cook the Malawah

Pour a ladleful of the batter onto the skillet, using the back of the ladle to spread it into a thin circle, similar to making a crepe.

Cook for about 2-3 minutes, or until bubbles form on the surface and the edges start to lift.

Flip the malawah and cook for another 1-2 minutes on the other side until golden brown.

Remove the malawah from the skillet and place it on a plate. Cover with a clean cloth to keep it warm.

Repeat the process with the remaining batter, greasing the skillet as needed.

Serve

Malawah can be served plain, with a drizzle of honey, or sprinkled with sugar.

It can also be enjoyed with savory accompaniments such as cheese, yogurt, or a side of tea.