Is It a Pie? Is It a Pizza? It’s Super Pancake!

If you are tired of your regular pancakes, then a super pancake is just what you need. And I am not talking about any pancake recipe, but a Nepalese specialty that not only you, but your kids will love as well (it’s called super pancake, after all!).

The Chataamari Pancake


Nepal is famous for its cuisine, and these rice pancakes are no exception. The chataamari, also known as the Newari Pizza, can be eaten as it is, or served with meat and/or eggs on top. It is called a pizza for a reason, though, and it lies in the way this pancake is eaten and served – just like the American pizza. This rice crepe is a specialty of the Newars in Nepal, and it was traditionally served on special occasions and festivals. However, nowadays the cataamari grew in popularity and is not confined to Nepal only. It is now served as an appetizer, a snack or even as a main dish. But enough talking… let us see how can you prepare this rice pancake recipe in the convenience of your home.

Savory Rice Pancake Recipe


Before going to the pancake recipe itself, you should know that these pancakes are not topped after they’ve been cooked. Rather, the topping is added in the process of cooking. And now, before you give up, maybe you can find a recipe that is more down your alley among these easy to prepare pancake recipes. But, I would advise you not to surrender, these are pretty easy to master. I promise J.

Ingredients for the pancake:

  • 1 cup rice flour
  • 1/6 teaspoon salt

Ingredients for the topping:

  • 300 pounds of ground turkey
  • ¼ cup green peas
  • ¼ cup chopped onion
  • 1 teaspoon diced hot green pepper
  • 1 tablespoon diced tomato
  • 1 teaspoon garlic
  • ½ teaspoon turmeric
  • ½ teaspoon ginger
  • 1 tablespoon oil
  • Salt (to taste)


Follow these instructions carefully, because, as I have already mentioned, these pancakes are not prepared like the pancake recipes we are familiar with. For one, there is no flipping and two, the topping is added while the pancake is being cooked.

Get a deep dish and add the rice flour and the salt and mix with just enough water to get a thing texture, but bear in mind it shouldn’t be watery. In a separate dish add the topping ingredients and mix well. Preheat a flat pan over medium high heat and add the oil. Pour the batter into the hot pan and spread it to be as thin as possible. Add the meat mixture (or the egg) and cook for 7-8 minutes with the lid on. Do not flip. If you decide to enhance the flavor by adding cheese, then the right way to go about it, is to add the cheese seconds before you are to get the pan off the heat.

Note: You can replace the turkey with pork or use 150 pounds of each. You can also add eggs if you want, or skip the meat and go for eggs only. For a sweet variant, prepare the pancake with ricotta cheese and powdered sugar. Yum!





The Easiest Way to Incorporate Walnut Butter in Your Pancake Recipes

Apparently, there are two types of walnut butter used in pancake recipes. The first one is made with toasted, chopped walnuts, regular butter, and sugar and is usually used as a topping for pancakes. However, this is not the type of walnut butter I have in mind. I was thinking about the healthier version that is made by processing walnuts in a food processor until creamy and smooth. This one is incorporated into the pancake batter.

Why Use Walnut Butter in Your Pancake Recipes

Besides the nutty taste, walnuts also contribute a considerable amount of nutrients to your fluffy flapjacks. These nuts contain very high amounts of omega-3 fats which boost brain functions and improve mood. In addition, they support heart health and fight cancer. Contrary to popular belief, walnuts don’t make you fat because the fats they contain are good ones.

Three Ways to Make Walnut Butter for Your Pancake Recipes

Making walnut butter at home ensures you get a 100% natural, sugar-free and preservative-free product for your pancakes. There are three ways to make this butter, depending on whether you like it completely smooth or with a crunchy twist.


  • 2 cups walnuts
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon salt
  • Maple syrup or cinnamon (optional)


Raw walnuts

For very smooth and creamy butter, use raw walnuts.

Toasted walnuts

For a crunchier butter with a more prominent nut flavor, toast the walnuts on a baking sheet at 350 degrees F for about 10 minutes, until fragrant.  Cool before making the butter.

Soaked walnuts

For more textured butter, soak your walnuts overnight, then drain in the morning and toast on a baking sheet at 350 degrees F for about 15 minutes to dry. Cool before making the butter.

Make the butter

Put the walnuts in the bowl of a food processor and blend until you obtain a paste.  Add the rest of the ingredients and keep blending until the paste is very smooth and creamy.

Walnut Butter Pancake Recipe

This recipe is an invention of mine because I couldn’t find one that calls for walnut butter. These pancakes are a bit healthier than standard ones because they are made with oatmeal and brown sugar. Note: You can also add chopped walnuts into the batter but I think the butter contributes enough nuttiness.


  • 1⁄2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 ½ tablespoons brown sugar
  • 2 cups old-fashioned oatmeal (uncooked)
  • 1⁄2 teaspoon salt
  • 2 eggs
  • 2 1⁄2 cups buttermilk
  • 1⁄4 cup walnut butter


In a medium bowl, combine buttermilk and oatmeal. Cover and let sit in the fridge overnight.

Sift together the dry ingredients in a large bowl. Add the nut butter and eggs to the oatmeal mixture and stir to combine. Combine the wet and dry ingredients and mix until well combined.

Heat a frying pan over medium heat. Pour about ¼ cup batter per pancake onto the pan and cook until golden brown on both sides (about 2 minutes each side).

Serve with some more walnut butter, maple syrup, banana slices, or berry compote.