Do you love pancakes? How about trying out a super healthy pancakes in Nyeshang-te style?
If you travel to Nepal and happen to visit a Nyeshang-te’s house in the morning, apart from a hear-warming welcome, you’ll be gald on being served warm buckwheat pancakes with mouth-watering freshly prepared raddish pickle/salad, and buttet tea of course. 🙂
Being a Nyeshang-te myself, I have always preferred ‘Kepra kyang’ ( kepra means the buckwheat flour and kyang is a general translation for flat bread, pancakes and chapathi in Nyeshang language) over any breakfast options at home.
Buckwheat has high nutritional value. It is rich in carbohydrate , vitamins , protein and minerals like calcium , iron, magnesium, sodium, potassium and other minerals. It is also believed that adding buckwheat meal in your diet can help you tackle a lot of health issues such as, controlling blood pressure, diabetes, boost immune system, relief from constipation etc. It is also gluten-free so it can be eaten even by those who are restricted from adding wheat in their diet.
Considering all its health benefits and partly because how easy it is to prepare, I thought to share this typical Nyeshang-te style buckwheat pancake recipe with you all today.
Breakfast Size: for two
Time: Ready in 15min
• buckwheat flour
• a pinch of baking powder (optional)
Add 2 small cups of buckwheat flour in a bowl and then sprinkle a pinch of baking powder. Slowly add water to the flour and continue whisking.Whisk the entire mixture until the batter has a smooth consistency. Leave the batter for 15 to 20 minutes ( If you are in a hurry or have skipped the baking powder then you can straight away cook , need not wait) . Next, heat a nonstick pan and once it’s desirably hot pour the batter on the pan estimating the amount you need for one pancake. lower the flame and wait until you see tiny holes appearing on top layer of the cake. Now flip it to the other side and let it cook for few minutes. once it’s ready, shift it on a plate and serve it with jam or any salad .
Pancakes usually taste great with butter or honey spread on top, but this one taste killer with reddish chutney alone.
To make the reddish chutney /pickle / salad or whatever you wish to call it, you’ll just need few of these ingredients:
Salt to taste
Grate the reddish and put in a bowl. Chop or mash 1 garlic clove and add it to the reddish. Finally, add salt to taste and measure chili powder as per your taste buds can handle.