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Bhutanese Buckwheat Pancakes
Kuru Tsampa
A simple yet nutritious dish made from roasted buckwheat flour, often enjoyed as a breakfast or snack. It's a staple in Bhutanese households, especially in rural areas.
ð§ ææ
- 2 cups Roasted buckwheat flour
- 1.5 cups Water(approximately, adjust for consistency)
- for cooking Butter or oil
- a pinch Salt
ðšâð³ äœãæ¹
- 1
In a mixing bowl, combine the roasted buckwheat flour and a pinch of salt.
- 2
Gradually add water, stirring continuously to form a thick batter. The consistency should be like that of traditional pancake batter, but slightly thicker.
- 3
Heat a lightly greased frying pan or griddle over medium heat.
- 4
Pour about 1/4 cup of batter onto the hot pan for each pancake. Cook for 3-4 minutes per side, or until golden brown and cooked through.
- 5
Repeat with the remaining batter, adding more butter or oil to the pan as needed.
- 6
Serve the Kuru Tsampa warm. It can be enjoyed plain or with a side of chili paste or a dollop of butter.
ð¡ ããã®ã³ã
- âEnsure the buckwheat flour is roasted for authentic flavor. If using unroasted flour, it will need to be toasted in a dry pan until fragrant.
- âThe batter consistency is key; too thin and the pancakes will spread too much, too thick and they will be dense.
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- Add a small amount of finely chopped dried chilies to the batter for a spicy kick.
- Serve with a drizzle of honey or maple syrup for a sweeter version.