Buckwheat Pancakes is an inventive take on the tradition buckwheat crepes/ rotis that is a beloved staple of the Thakali community in Nepal. Buckwheat is a highly versatile crop that grows effortlessly in low fertility soil, making it a common staple in Nepal's highlands and lowlands. The pancakes are gluten free and high in protein with the added bonus of being delicious! Buckwheat has a naturally nutty and citrus taste which complements the flavours found in ginger and cinnamon.
Jump to RecipeWhat is Buckwheat?
Buckwheat flour is a healthy and delicious alternative to traditional wheat flour. It is a gluten-free flour that is made by grinding the seeds of the buckwheat plant into a fine powder. In Nepal, buckwheat flour has been a staple ingredient for centuries, especially in the mountainous regions where other grains do not grow as well.
Traditionally, buckwheat flour was seen as food for the poor because it was cheaper than other grains like wheat and rice. However, in recent years, buckwheat flour has gained popularity as a healthy alternative to wheat flour. It is gluten-free, high in fiber, and contains essential minerals like iron and magnesium. As more people become aware of its health benefits, buckwheat flour is increasingly being used in Nepalese cuisine as well as in international dishes.
One of the main health benefits of buckwheat flour is its high fiber content, which can help improve digestion, reduce cholesterol levels and regulate blood sugar levels. It is also an excellent source of plant-based protein, vitamins and minerals, such as iron, magnesium, and zinc.
Tips and Pearls for making Buckwheat Pancake
- Use good quality buckwheat flour that is fresh and free of any impurities. Look for flour that has a light grey colour and smells nutty and earthy.
- Slowly add water to the flour while whisking, to ensure that the batter is smooth and free of lumps when making the buckwheat pancake. Use a fork or whisk to whisk the batter thoroughly.
- Let the batter rest for at least 5-10 minutes, which will give it time to hydrate fully and become lighter and fluffier.
- Preheat the pan over medium heat for a few minutes before adding the batter. This will help ensure that the Pancakes cook evenly.
Suggested Alterations
- If you want to go traditional then try out this traditional buckwheat crepe/ roti recipe that is a staple in some Nepali communities that is typically served with a curry or side.
BUCKWHEAT PANCAKE WITH GINGER AND CINNAMON (GULIYO PHAPAR KO ROTI) गुलियो फापरको रोटि
Ingredients
- 2 cups Buckwheat flour
- 2 cups water
- 8 teaspoon Brown Sugar
- 3 teaspoon baking powder
- 2 tablespoon Ghiu (clarified butter/ ghee)
- 1 teaspoon Cinnamon Powder
- 1 teaspoon Ginger Paste
Instructions
Preparing the Batter
- Place the buckwheat flour in a large bowl.
- Add the cinnamon powder, sugar and baking powder to the buckwheat flour.
- Slowly add water in small amounts at a time and mix as you go.
- Add the ginger paste
- Beat the mixture thoroughly using a whisk or a fork until it forms a thick, smooth batter that has a consistency you can pour. Make sure to break down and any lumps. If it is too thick add more water, if too thin add more buckwheat flour.
- Allow the batter to rest for about 5-10 minutes. This resting time will give the batter a chance to hydrate, ensuring that the pancakes will be light and fluffy.
Cooking the Crêpe/ Roti
- Heat a non-stick pan or a cast-iron pan over medium heat.
- Grease the pan lightly with ghiu (clarified butter).
- Once the pan is hot enough, add half a ladle of the batter to the centre of the pan. Cook for 2- 3 minutes until golden brown at the bottom.
- Using a spatula, carefully flip the pancake over and let it cook on the other side for another 2-3 minutes.
- Repeat the process with the remaining batter.
Serving the Pancake
- Once the pancakes are cooked, remove them from the pan and transfer them to a plate.
- You can serve the pancakes with any topping of your liking. I personally like a dollop of cream or butter and fresh berries with a drizzle of honey.
century-foods says
Thank you, I like this recipe & look forward to using it!