Stuffed Buckwheat Pancakes


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These innovative buckwheat pancakes stuffed with a tangy filling are packed with iron, potassium and fibre.

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Stuffed Buckwheat Pancakes recipe - How to make Stuffed Buckwheat Pancakes

Preparation Time:    Cooking Time:    Total Time:     Makes 4 pancakes
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For the batter

  1. Wash and soak the buckwheat in the curds mixture for 15 to 20 minutes.
  2. Grind the mixture in a blender to make a smooth batter.
  3. Add the ginger-green chilli paste and salt and mix well. Keep aside.

For the stuffing

  1. Heat the oil in a non-stick pan and add the cumin seeds.
  2. When they crackle, add all the other ingredients and mix well.
  3. Divide the mixture into 4 equal portions and keep aside.

How to proceed

  1. Heat a non-stick tava (griddle) and grease it with oil lightly.
  2. Pour a ladleful of the batter on it and spread evenly to make a thin pancake of approx. 125 mm. (5") diameter.
  3. Cook on both sides over a medium flame using a little oil till it turns golden brown.
  4. Place one portion of the stuffing mixture on the pancake and fold it to make a semi-circle.
  5. Repeat with the remaining batter and stuffing to make 3 more pancakes. Serve hot.

Nutrient values per pancake
Energy 129 cal
Protein 5.3 gm
Carbohydrates 19.8 gm
Fat 3.2 gm
Sodium 150.8 mg
Iron 3.3 mg
Potassium 115.5 mg
Fibre 2.2 gm

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