Kisra Pancakes with Belgian Twist

Ingredients

In this adaptation, the traditional Kisra flatbread is transformed into pancakes, giving it a Belgian touch. The original recipe uses sorghum flour, while the Belgian-inspired version incorporates a combination of all-purpose flour and buckwheat flour. Belgian spices like nutmeg and cinnamon are added to enhance the flavor profile. Additionally, the pancakes are served with Belgian toppings such as chocolate spread, whipped cream, and fresh berries, giving it a distinct Belgian twist. We alse have the original recipe for Kisra, so you can check it out.

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) buckwheat flour 1/2 cup (60g) buckwheat flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 tablespoons melted butter 2 tablespoons melted butter
• 2 tablespoons honey 2 tablespoons honey
• Belgian chocolate spread, whipped cream, and fresh berries for serving Belgian chocolate spread, whipped cream, and fresh berries for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 38g, 10g
• Protein: 6g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, whisk together the all-purpose flour, buckwheat flour, baking powder, salt, nutmeg, and cinnamon.
2. 2.
   In a separate bowl, combine the buttermilk, water, melted butter, and honey.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring 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 cooking spray.
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 Kisra pancakes warm with Belgian chocolate spread, whipped cream, and fresh berries.

Treat your ingredients with care...

• Buckwheat flour — Buckwheat flour adds a nutty flavor to the pancakes. If you can't find it, you can substitute it with whole wheat flour for a similar texture.
• 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 before using.

Tips & Tricks

• For extra fluffiness, separate the egg whites and beat them until stiff peaks form. Fold them into the batter just before cooking.
• Experiment with different toppings like Belgian speculoos spread, caramel sauce, or sliced bananas for a variety of flavors.
• Serve the pancakes with a side of Belgian waffles or crispy bacon for a hearty breakfast.

Serving advice

Serve the Kisra pancakes warm, stacked high on a plate, and drizzle them with Belgian chocolate spread. Top with a dollop of whipped cream and a handful of fresh berries for a burst of color and freshness.

Presentation advice

Arrange the Kisra pancakes in a circular pattern on a large serving platter. Dust them with powdered sugar and garnish with mint leaves for an elegant touch. Place small bowls of Belgian chocolate spread, whipped cream, and fresh berries on the side for guests to customize their pancakes.