1/2 cup Buckwheat Flour
1/4 cup or less water
olive oil
Mix water and flour to make batter similar to pancake batter.
Heat griddle and add a few drops of olive oil to coat, pour batter and cook pancake on both sides. Use olive oil sparingly or as need. Not that this pancake will not get crunchy and may fluff like a chappati. I like to eat this with any Indian vegetable or curry. Since I make this for a fast - my vegetables and curries are cooked with only black rock salt and cumin seeds.
This recipe will yield about 3-4 pancakes depending on the thickness or the diameter of the pancake.
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