Bumthang · 50 min · Vegetarian · Main course · For confident cooks
Khuley
In German: Buchweizenpfannkuchen aus Bumthang
For 4 servings · US units
Buckwheat pancakes from the pan — golden at the edges, soft in the middle
Khuley are buckwheat pancakes the way they're known in Bumthang: nutty in flavour, with a lightly crisp edge and a tender middle. The batter comes together in ten minutes and then just needs time to swell, after which the pancakes go from pan to table one at a time. Savoury with salt and pepper in the batter, or sweet and folded around marinated berries with yoghurt — both work, and both are especially good on cool autumn and winter days.
Ingredients
- 7 ozbase of the batterFlour ground from buckwheat, grey-brown, with a nutty, slightly bitter taste and no gluten; available in health food shops, organic stores, larger supermarkets or online.Substitute: There is no true substitute, because the bitter, nutty flavour carries the dish; wholewheat flour gives a workable dough but tastes milder and turns more elastic.Read more
- 1¼ cupsMilkfor mixing the batter; plant-based alternative possible
- 2Eggbinds the batter
- Saltto season the batter
- 1 tspSugarraw or beet sugar
- ½ tspBaking powderloosens the batter; a pinch of baking soda works instead (optional)
- 4 tbspButterfor frying; clarified butter or neutral oil work as well
- ⅓ cupSparkling watermakes the pancakes lighter (optional)
- 1 tspApple cider vinegarmakes the batter smoother (optional)
Method
- Put the buckwheat flour in a bowl and stir in the baking powder so the raising agent is evenly distributed.
- Add the milk, salt, sugar and eggs, and whisk everything into a smooth, lump-free batter.
- Cover the batter and let it rest for at least 20 minutes so the buckwheat flour can swell.
- Give the batter another good stir. If it has thickened too much, loosen it with a splash of milk until it pours easily.
- Warm a non-stick pan with a little butter over medium heat until the fat coats the base evenly.
- Pour in a ladleful of batter and spread it out evenly by swirling the pan or using the back of the ladle.
- Cook the pancake for 1 to 3 minutes per side until golden brown, turning it once.
- Keep the finished khuley warm and cook the rest of the batter one pancake at a time, adding a little more butter each time.
Tips and variations
A knife tip of baking soda does the job just as well as baking powder. If you like them thick and pancake-like, pour in more batter and cook a little longer; spread thin, they turn out closer to crêpes. For a dairy-free version, use a plant-based drink, sparkling water and a spoonful of apple cider vinegar, then let the batter rest 2 to 4 hours at room temperature. The resting can also happen covered in the fridge. For a savoury batter, season it with salt and pepper; for a sweet one, stir melted butter into the batter, fold the pancakes into triangles and serve them with berries marinated in orange juice and honey, plus yoghurt.
Allergens
Contains: Eggs, Cereals containing gluten, Milk (including lactose)
These notes follow from this recipe's ingredient list. Ready-made products and brands may contain further allergens — please check the packaging yourself.
Something not right?
This recipe was put together from independent sources and checked before publishing. Even so, a mistake can slip through — an amount that does not add up, a step that does not work as written. If you spot something, write to us: we will look into it and put it right.
