Buckwheat Savoury Pancakes

EVENT:BREAD BAKERS |FOODIES_REDOING OLD POSTS

THEME: ANCIENT GRAINS

RECIPE: BUCKWHEAT SAVOURY PANCAKES

Often, I make these pancakes or cheela when I am fasting for Ekadashi. Best enjoyed with some plain yogurt and green chutney. Sometimes I make them as an accompaniment to a simple potato curry.

What Vegetables Can I Add?

Well, any which you prefer. Spinach, boiled peas, boiled and finely chopped french beans, cooked corn, onion, etc are some suggestions. However, if you are making them for Ekadashi Fasting, then omit vegetables that are not allowed during the fast. I usually like to add grated carrot, zucchini or doodhi (bottle gourd). You can also add some grated paneer to make it more filling.

Do I Need To Rest The Batter?

Not at all, mix all the ingredients and immediately make the pancakes.

Thin Or Thick Pancakes?

Since the batter is loaded with vegetables, it is difficult to spread the pancake out thinly. If you want to make thin pancakes almost like cheela or crepes, then you need to process the vegetables into a coarse texture. Add the ingredients in the blender and process it till the vegetables are tiny.

Can I Use Oil, Butter Or Ghee?

Any you prefer. I sometimes use ghee and sometimes oil. If you are making them for fasting day then use an oil that is allowed during fasting or use ghee.

Are Buckwheat Pancakes Vegan?

While I like to add plain yogurt to the batter, you can easily add vegan yogurt or omit yogurt altogether. Just add more water to replace the yogurt.

 

Bread Bakers Theme

Robin Beck who blogs at A Shaggy Dough Story suggested we use ANCIENT GRAINS to bake a bread,flatbread or muffins.

What Are Ancient Grains?

Truthfully, I had no idea that certain grains that I use are termed as Ancient Grains till Robin suggested this theme. My research began on the internet (what would we do without Google??). Also known as Heritage Grains, these grains have existed for the last hundred years without them being changed, that is they are not hybridized. Ancient grains have a more robust texture and thrive without much pesticides and fertilizers.

Some Examples Of Ancient Grains

MILLET

Gluten free, easy to cook and used as grain or flour. Actually, I find it is easier to digest. I love making Pearl Millet Pancakes for breakfast. Uji or Finger Millet Porridge is a staple breakfast in Kenya. Savoury Millet Pancake is where I use three different kinds of millets – pearl millet flour, barnyard millet and kodo millet. Pearl Millet and Almond Cookies are so delicious.

AMARANTH

A good source of  protein and vitamin C, gluten free, easy to digest amaranth is used as in the grain form and flour. It actually is classed as a pseudo grain. The seeds of amaranth look like grain. Fig and Amaranth Cookies are so easy to make, gluten free and yummy. Amaranth Fruity Pudding is an excellent breakfast or dessert option. My favourite way to use amaranth flour is to make Rajgira Halwa.

BARLEY

Another gluten free grain, I love making Sindhi Jowar Rotiwith barley flour. I use pearl barley to make khichdi, soups and idli too.

QUINOA

Quinoa like amaranth is a pseudo grain. The seeds look like grain, are rich in protein and has become a popular alternate to rice. Quinoa Tabbouleh Salad is a healthy, gluten free replacement for bulgur wheat. Garlicky Broccoli Quinoa makes a filling meal. Apple Avocado Quinoa Salad makes a perfect lunch option.

BUCKWHEAT

Buckwheat is another pseudo grain. It is a good source of protein, dietary fiber and gluten free. Some the dishes I make using buckwheat are,

Beetroot Buckwheat Risotto, a great alternate to rice.

Breakfast Buckwheat Pudding – a healthy and filling breakfast, loaded with dry fruits and nuts.

Soft Buckwheat Idli – simply love them. They turn out so soft and are easy to digest.

Buckwheat Khichdi – with potatoes it makes a filling meal.

CHIA  AND FLAX SEEDS

Both have become poplar as super foods. I like using flax seeds with my cereal, smoothies and as a topping for breads. My favourite way to enjoy chia seeds is in the form of a Chia pudding – Thandai Chia Pudding, Strawberry Chia Pudding. Chia Seeds also make an excellent alternate to gelatin in a Mousse Recipe like my Thandai Mousse.

My Choice For The Theme: Buckwheat Savoury Pancakes

During my recent trip to India, I was lucky enough to get some buckwheat flour. It is widely used in India especially as an ingredient allowed during fasting days. Buckwheat is not a grain but a seed. I had come across the recipe for buckwheat pancakes or cheela in a magazine. To make it more filling and healthy I decided to add some vegetables. Known as kuttu in Hindi, kutto in Gujarati, both the seeds and flour are popular. The flour appears greyish brown with black specks.

• Ancient 4 Grain Breakfast Bread from Cindy’s Recipes and Writings
• Blueberry Peach Quinoa Oatmeal Muffins from Magnolia Days
• Buckwheat Savoury Pancakes from Mayuri’s Jikoni
• Dimbleby’s Breastfeeding Bread from Food Lust People Love
• Eggless Sorghum and Pearl Millet Banana Muffins (Eggless Jowar and Bajra Banana Muffins) from G’Gina’s Kitchenette
• Garlic Cheesy Einkorn Crackers from The Wimpy Vegetarian
• Multigrain Seeded Loaf from What Smells So Good?
• Quinoa Banana Bread from Wholistic Woman
• Seeded Spelt Boules from Culinary Adventures with Camilla
• Karen’s Kitchen Stories -Spelt and Einkorn Sourdough with Caramelized Onions
• Easy Spelt Bread from Hostess at Heart
• Spelt Sweet Potato Paratha from Cook’s Hideout
• Teff Crepes with Spinach and Mushrooms from A Day in the Life on the Farm
• Yeasted Jowar Naan from Sneha’s Recipe

THE GROUP – FOODIES_REDOING OLD POSTS

The Group Foodies_Redoing Old Posts, started by Renu helps the members to make an effort to update old posts. This is our 71st one.  Wow, so that means I actually have at least 71 posts updated. This time am updating Buckwheat Savoury Pancakes. The recipe remains the same but I’ve updated this post with more structured write up, better photos and a video.

Check out my You Tube Channel MAYURI’S JIKONI

First Published on 12/01/2016. Updated on 04/03/2022

Ingredients Required For Buckwheat Savoury Pancakes

• Buckwheat Flour – easily available in Indian Stores, in supermarkets, especially in the gluten free section, or online.
• Zucchini Or Bottle Gourd – courgette or doodhi. Grated. If you are using doodhi, then peel and grate it.
• Carrot – peeled and grated.
• Bell Pepper – any colour or green capsicum. Remove the core, seeds and rib. Chop finely.
• Fresh Coriander/ Cilantro – chopped.
• Yogurt – plain and thick.
• Coconut – freshly grated or desiccated. Optional.
• Sesame Seeds – tal. To add in the batter and also for topping.
• Green Chillis – finely chopped or paste.
• Ginger – peel and grate or mince.
• Rock Salt – sendha namak if you are making them for fasting. If not use, normal salt.
• Water – normal tap water.
• Pepper Powder – coarsely ground.
• Baking Soda – Soda Bicarbonate.  Need a generous pinch. However, can omit it completely.
• Oil/Ghee – enough for shallow frying the pancakes. Use oil that is suitable for fasting days like sunflower or peanut oil.