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Buckwheat Pancakes


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Pancakes are favorites across the world. In this indianised version, the not-so-common buckwheat combines with sour low fat curds and vegetables to make iron and fibre-rich pancakes. Have it along with tangy carrot garlic chutney for a delicious treat.

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Preparation Time: 
Cooking Time: 
Makes 4 small pancakes
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Ingredients

Method
  1. Wash the buckwheat once and combine it with the curds in a large bowl and mix well. Allow it to stand for 1 hour.
  2. Coarsely grind the buckwheat and curds mixture in a mixer and keep aside.
  3. Add the white pumpkin, ginger-green chilli paste, coriander, turmeric powder and salt and mix well. Keep the batter aside.
  4. Heat the oil in a non-stick pan and add the mustard seeds. When they crackle, add the asafoetida and pour into the batter.
  5. Sprinkle the fruit salt on it and then a few drops of water on the fruit salt.
  6. When the bubbles form, mix gently.
  7. Pour ΒΌ of the batter on a non-stick pan and spread an even layer to make a pancake of 100 mm. (4") diameter and cover the pan.
  8. Allow it to cook for 5 to 7 minutes on a slow flame till the bottom is golden brown in colour.
  9. Lift the pancake gently and turn it over to the other side.
  10. Cook for another 4 to 5 minutes.
  11. Repeat with remaining ingredients to make 3 more pancakes.
  12. Serve hot with carrot garlic chutney.
RECIPE SOURCE : Diabetic SnacksBuy this cookbook
2 reviews received for Buckwheat Pancakes
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Healthy Eating, June 13, 2012

Buckwheat, doodhi and sour curds combine beautifully to make a thick delicious pancake. Having it with carrot garlic chutney is the icing on the cake.

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Helpful reviews for this recipe
Reviewed June 13, 2012 by Healthy Eating

Buckwheat, doodhi and sour curds combine beautifully to make a thick delicious pancake. Having it with carrot garlic chutney is the icing on the cake.

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Reviewed April 14, 2011 by Foodie #521290

I tried this recipe and it turned out really good. Yummy !!! But I have a question. It is not mentioned in the recipe that what should be the batter's consistency? Also how much oil is to be used? Also can the same batter be steamed as idlis? Also can we use different veggies like spinach, carrot etc.? Please let me know. Thanks.

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