Pancakes
Khur-le
ཁུར་ལེ།
Bumthang, Bhutan
Buckwheat or wheat batter poured onto a hot griddle into a thick pancake, eaten with datshi or ezay at breakfast in the Bumthang valleys.
Original eatfuls sticker artwork
What it is
A closer look at Khur-le.
Buckwheat or wheat batter poured onto a hot griddle into a thick pancake, eaten with datshi or ezay at breakfast in the Bumthang valleys.
What to look for
Know it when you find it.
Grey and spongy where a wheat pancake is gold. Eaten savoury, torn and dipped.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Khur-le.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Jutland, Denmark
Æbleskiver
A Danish round, spherical pancake ball, fried in a special pan and served with sugar and jam, a Christmas and market classic
Åland Islands
Åland Pancake
Ålandin pannukakku
Traditional Åland pancake, often made with leftover porridge, served with plum jam, a regional island specialty.
Malaysia
Apam Balik
Min Chiang Kueh
Thick or thin pancake with peanut and corn filling, crispy edges with generous filling and balanced sweetness.
Indonesia
Fermented Rice Pancake
Apem
Fermented rice pancakes, soft and spongy with slight sourness, traditional Javanese snack.
Kerala, India
Appam
അപ്പം
A soft, bowl-shaped rice pancake from Kerala and Sri Lanka with lacy, crispy edges and a fluffy center. It is often served with stew or coconut milk.
Latvia
Blood Pancakes
Asins pankūkas
Pancakes made with blood and barley or rye flour, a traditional winter dish, hearty and rich.
Morocco
Baghrir (Thousand-Hole Pancakes)
بغرير
Yeasted semolina pancakes cooked on one side so hundreds of tiny holes open across the surface.
Rwanda
Banana Pancakes
Pancakes made with mashed ripe bananas mixed into the batter, cooked on a griddle; a sweet breakfast or snack using Rwanda's abundant bananas; popular in urban cafes and guesthouses.