One of the major sources of carbohydrate among the Manangis of Northern Central Nepal, Buckwheat, locally known as Phapar, serves two purposes here. One, the land itself is unfavorable for rice but good for buckwheat, making it one of the primary cash crops in the region and another, buckwheat is a heat producing agent and suits very well in the climate.

It is prepared regularly for breakfast and also during the large gatherings, at the monasteries and during major events like weddings, funerals, etc. in the region and not only here, the traditional Phaparko roti is loved and desired by most of the people all over Nepal. Here is a simple way of preparing the buckwheat pancake.

Ingredients;

Buckwheat flour

Water

Procedure:

First of all, mix the water and the flour and make a pancake batter. Now, heat a non-stick pan on medium heat and make sure it is heated thoroughly to avoid the pancake from sticking to the pan as no grease has been used. Then, slowly pour a cup full of batter into the pan and tilt the pan around so the batter is distributed around and forms a round shape. Wait until the bubbles appear within the pancake and with another spatula, check around the edges to see if the pancakes could be separated from the pan. If it does, then flip the pancake and let it cook for few minutes. Your pancake is ready to serve.

If you want a traditional feel, try serving it with radish pickle or any other pickle or else, you could also serve it with jam. You might not even mind eating it alone without any other added taste makers.