| 1 |
In a bowl, place the amount
of buckwheat flour that you feel you
will be comfortable handling. Slowly
pour in water, little by little, with
one hand while mixing with a spatula
with the other hand. This way you can
adjust as needed. By pouring water little
by little you don't have to deal with
big lumps later on. |
| 2 |
When the mix resembles
a pancake batter, it's ready. However,
you can make the batter thicker or thinner
as per your preference. |
| 3 |
Now, heat the non-stick
pan on medium heat. You can want to
make sure it is thoroughly heated before
you pour any batter as that would prevent
the pancake from sticking to the pan.
Notice we are not using any grease.
|
| 4 |
Still on medium heat, slowly
pour a cup or so full of batter into
the pan and tilt the pan around to distribute
the batter into a nice round shape.
Wait for bubbles to appear within the
pancake and with another spatula check
around the edges to see if the pancake
separates from the pan. |
| 5 |
If it does, then it is
ready to be flipped. Let it cook for
a few minutes more and pancake is ready.
Although traditionally eaten with fresh
radish pickle or plain chili powder
moistened with butter tea, it also goes
well smeared with peanut butter and
jam. |
