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Khuley (buckwheat pancakes): recipe illustration
Breakfast

Khuley (buckwheat pancakes)

Khuley are thin buckwheat flour pancakes, slightly crispy at the edges and soft in the center. They are eaten warm at breakfast or alongside Himalayan dishes.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. In a bowl, mix the buckwheat flour and salt.
  2. Gradually pour in the lukewarm water while whisking to get a smooth, fluid batter, slightly runnier than crêpe batter.
  3. Let the batter rest for 10 minutes so the flour can hydrate.
  4. Heat a nonstick pan over medium heat and lightly oil it with a paper towel.
  5. Pour a ladleful of batter and spread it into a circle by tilting the pan.
  6. Cook for 2 to 3 minutes, until the edges lift away and the top looks matte.
  7. Flip the pancake and brown the other side for a minute.
  8. Repeat with the remaining batter, lightly oiling the pan between each one, and serve hot.

Variations and tips

Seeded version. Add a spoonful of cumin seeds to the batter for a more fragrant taste.

With what you can find here. Buckwheat flour is found in most organic stores or Asian and Eastern European food shops.

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Original Ecomely recipe.