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Buckwheat pancakes from Himachal Pradesh

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 people


  • 1 cup buckwheat flour
  • 1 cup wholewheat flour
  • 1/2 cup milk
  • 1 cup water + more, if necessary
  • 1 1/2 tsp baking soda
  • 3 tbsp sugar
  • 1/3 cup oil or ghee for frying (+ more if necessary)
  • Pinch of salt
  • Honey, sliced apples, chopped nuts and/or ghee (optional)


  • Combine all of the ingredients except the oil/ghee in a large mixing bowl, and mix with a spoon or spatula until well combined. Add more water, if necessary. The batter must have a yogurt-like consistency.
  • Heat 1/2 tbsp oil in a frying pan. Add about 1/4 cup batter and cook over low flame until golden brown, turning the pancake once during cooking. Take the pancakes from the pan as they cook and place on a big serving plate lined with paper towel to absorb the excess oil. Repeat until all the batter has been used, adding oil to the pan from time to time.
  • Serve the pancakes warm, topped with honey, sliced apples, chopped nuts and/or ghee.
  • Enjoy!