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Baro giayling (Buckwheat Pancakes)

Ingredients:

  1. 300 gm buckwheat flour 
  2. 450 ml water 
  3. 1 tsp salt 
  4. apricot oil 

Procedure:

Mix the ingredients into a smooth, liquid dough. Heat a pan or griddle and spread some cooking oil on top. Sprinkle a bit of salty water on the griddle to check if the pan is hot enough. It should be sizzling. Pour a large spoonful of the liquid dough on the griddle and let it cook for two minutes until it turns into a thick. Flip it over and brown a bit more on the other side. Stack pancakes on a plate and brush each one with some apricot oil.

Thanks to buckwheat flour, these delicious buckwheat pancakes have a light and tender texture with a delicate, nutty flavor. Jump to the Buckwheat Pancakes Recipe

What is Buckwheat Flour?

Buckwheat is a versatile, nutrient-rich plant with grain-like seeds. Buckwheat flour is made by grinding these seeds. It’s high in fiber and, since it is not wheat, is gluten-free.

More Ways to Use Buckwheat Flour
Buckwheat flour is versatile, and you can substitute it for all-purpose or whole wheat flour in quite a few recipes. Just like when making pancakes, we find that replacing a portion of the flour called for in the recipe with buckwheat flour generates the best results.

Here are a few examples:

Make muffins, like these blueberry muffins, but substitute 25% of the all-purpose flour called for in the recipe. The muffins will be light and take on a delicate nutty flavor thanks to the buckwheat.
Make buckwheat banana bread by swapping up to 50% of the flour in our banana bread recipe for buckwheat flour. The bread will be moist, and the nuttiness from the buckwheat complements the banana nicely.
Make different types of pancakes — try substituting some buckwheat flour for the all-purpose flour in these blueberry pancakes or these pumpkin pancakes.
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