Thin, crispy buckwheat pancakes cooked on a griddle until golden brown, with a nutty flavor that pairs perfectly with cheese and chili sauce.
Instructions
-
1
Whisk buckwheat flour, egg, water, melted butter, and salt into a smooth batter.
-
2
Let batter rest for 10 minutes.
-
3
Heat a flat griddle over medium heat and grease lightly with butter.
-
4
Pour a ladle of batter and spread into a thin circle.
-
5
Cook until edges lift and bottom is golden, about 2-3 minutes. Flip and cook 1 more minute.
-
6
Serve hot with honey, cheese, or ezay.
Did You Know?
Buckwheat thrives in Bumthang Valley above 2,600 meters where rice cannot grow, making it the grain of the highlands.
The Story Behind Khule
Khule is the signature breakfast of Bumthang, Bhutan's cultural heartland. Buckwheat has been cultivated there for centuries in terraced fields at elevations too high for rice. These simple pancakes sustained monks and farmers through cold mornings for generations.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!