Sikkimese Buckwheat Pancake (Phapar ko Roti)
Thin, savoury pancakes made from buckwheat flour, cooked on a hot griddle, a staple breakfast grain in Sikkim's higher-altitude Bhutia villages.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 170 kcal
Equipment
- •Tawa or flat griddle
Nutrition
Per serving, approximate
- Calories
- 170 kcal
- fat
- 5 g
- carbs
- 28 g
- fibre
- 4 g
- protein
- 5 g
- calories
- 170 kcal
Instructions
- 1
Whisk buckwheat flour, water, and salt into a smooth, runny batter like thin pancake batter.
- 2
Let the batter rest for 10 minutes.
- 3
Stir in chopped spring onion if you are using it.
- 4
Heat a tawa (flat griddle) over medium heat. Lightly grease it with oil.
- 5
Pour a ladleful of batter onto the tawa. Spread it thin in circular motions.
- 6
Cook for 1–2 minutes until the edges lift and the underside turns golden.
- 7
Flip and cook the other side for another 1 minute until lightly browned.
- 8
Stack the pancakes and serve warm. Drizzle with oil or ghee (clarified butter) if desired.
Chef's tips
Keep the batter thin. Buckwheat pancakes are meant to be light and crisp around the edges, not thick and fluffy.
Ingredient substitutions
- buckwheat flour → a mix of buckwheat and rice flour for a lighter texture
Storage
Best eaten fresh; store cooled pancakes for a few hours in a covered container.
Reheating
Reheat briefly on a hot dry tawa.
Common mistakes to avoid
- •Making the batter too thick, which stops the pancake from becoming light and crisp.
Serving suggestions
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