~232 cal · 6g protein · 48g carbs · 1g fat (estimated, per serving)
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Rustic buckwheat pancakes with chili relish
🇧🇹 Thimphu
Khur-le are the buckwheat pancakes of highland Bhutan, where buckwheat thrives in the thin mountain air. The nutty batter is cooked on a griddle into hearty rounds and served with datshi (cheese) or a fiery ezay chili relish — warming, earthy morning food for cold Himalayan starts.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 cups buckwheat flour
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as needed water
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a pinch a pinch of salt
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2 scallion (optional)
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as needed oil for the griddle
Instructions
1
Whisk the buckwheat flour, salt, and water into a pourable batter.
2
Stir in the scallion if using.
3
Pour rounds onto a hot oiled griddle.
4
Cook until set and lightly browned, flipping once.
5
Serve hot with a chili ezay or cheese.
Thimphu highland tradition.
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🌏 While it simmers — know your destination
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Thimphu. The capital where chili-cheese is a food group.
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Bhutan. The kingdom that measures happiness and eats chilies as vegetables.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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