Sweet buckwheat pancakes – great breakfast idea from Tibet

Buckwheat pancakes do not contain gluten and taste a little nutty. Try them like in Tibet with butter and honey for lunch!

The recipe for the buckwheat pancakes comes from “The Tibet Cookbook” by Julie Kleeman & Yeshi Jampa (Riva, 256 pages, 27 euros).

Although the name sounds like this: buckwheat has nothing to do with wheat, strictly speaking it is not even a grain, but belongs to the knotweed family. The undemanding plant with its small white flowers is extremely popular with bees and other nectar collectors – and its brownish seeds are increasingly used in our kitchens. In Brittany, solid galettes have long been made – wafer-thin pancakes topped with salmon or cheese, for example. And also in Tibet, buckwheat is often on the table, it is after all one of the few plants that can even be grown in barren mountain areas. The seeds are processed into a flour that tastes a little nutty to earthy and can be used, for example, to make these delicious pancakes. The recipe comes from the lovingly designed new “Tibet Cookbook” by Julie Kleeman and Yeshi Jampa. The British-Tibetan couple, who met in Dharamsala, run Taste Tibet restaurant in Oxford together.

The two write that buckwheat pancakes are a popular breakfast in Tibet. Her tip: “To eat the pancakes like a real Tibetan, tear them up with your hands and dip them in a hot honey and butter dip.” See the recipe below.

Ola O.Smit

Recipe for buckwheat pancakes as in Tibet

Ingredients for 4 servings

  • 200 g buckwheat flour
  • 2 large eggs
  • a little cooking oil if necessary

For the hot honey and butter dip for serving

  • 50 g unsalted butter
  • 70 g liquid honey

How to cook buckwheat pancakes

Put the flour in a bowl, beat the eggs and add 500 ml of water. Whisk until smooth – it becomes quite runny.

A good non-stick pan does not need oil, but if there is the slightest doubt about the setting of the pipes, add a few drops of oil to the pan. The pan must be hot to cook, so leave the pan on high for a minute. Pour in enough batter to cover the bottom of the pan; Raise the pan slightly and tilt it in all directions to make a very thin pancake.

Reduce heat to medium and fry the pancake on the first side until the batter is no longer running; this can take up to 2 minutes. Carefully turn and fry the other side for another minute, then turn again and cook for a few more seconds. Place the finished pancakes on a plate and keep them warm while you fry the rest.

When the second and third pancake is running, the pan gets hotter and the baking times should be shorter, so stay tuned!

And this is how you prepare the honey butter dip

Put butter and honey in a saucepan and set on low to medium heat. Stir gently until mixed, simmer for 5-10 seconds, then remove from heat. Danger! Do not cook for too long, otherwise the butter and honey will separate.

Serve hot. The dip will harden a little as it cools – it’s delicious too – and if you like the runny consistency you can always put it back on the stove and melt it again for the second round.

Tips: If you find the slightly earthy taste of buckwheat difficult to get used to, you can tone it down a bit. Just replace 50 g of buckwheat flour with regular wheat flour.


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