Bhutanese-inspired Buckwheat Pancakes

Ingredients

While the original Slovenian Griški kres is made with wheat flour, this Bhutanese adaptation incorporates buckwheat flour to give the pancakes a unique flavor and texture. Additionally, the use of Bhutanese spices like cardamom and ginger adds a distinct Himalayan touch to the dish. We alse have the original recipe for Griški kres, so you can check it out.

• 1 cup (120g) buckwheat flour 1 cup (120g) buckwheat flour
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 1/2 cups (355ml) buttermilk 1 1/2 cups (355ml) buttermilk
• 2 large eggs 2 large eggs
• 2 tablespoons melted butter 2 tablespoons melted butter
• Bhutanese honey or butter, for serving Bhutanese honey or butter, for serving
• Fresh fruits or yogurt, for serving Fresh fruits or yogurt, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 7g, 4g
• Carbohydrates (total, sugars): 39g, 7g
• Protein: 9g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, cardamom, ginger, and salt.
2. 2.
   In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
3. 3.
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
4. 4.
   Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. 5.
   Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. 6.
   Repeat with the remaining batter.
7. 7.
   Serve the Bhutanese buckwheat pancakes warm with Bhutanese honey or butter, and a side of fresh fruits or yogurt.

Treat your ingredients with care...

• Buckwheat flour — Ensure you are using pure buckwheat flour, as some brands may mix it with wheat flour. Buckwheat flour can be found in specialty stores or online.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Tips & Tricks

• For fluffier pancakes, let the batter rest for 10 minutes before cooking.
• Experiment with toppings like sliced bananas, toasted nuts, or a drizzle of Bhutanese honey for added flavor.
• If you prefer a thinner batter, you can add a little more buttermilk to achieve the desired consistency.
• To keep the pancakes warm while cooking the remaining batches, place them on a baking sheet in a preheated oven at 200°F (95°C).
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.

Serving advice

Serve the Bhutanese buckwheat pancakes warm with a generous drizzle of Bhutanese honey or a pat of Bhutanese butter. Accompany them with a side of fresh fruits or yogurt for a refreshing and balanced meal.

Presentation advice

Stack the pancakes on a plate, drizzle Bhutanese honey over the top, and garnish with a sprinkle of ground cardamom or a few fresh mint leaves for an appealing presentation.