Tsampa Pancakes with Sweetened Dairy Spread
Simple, hearty pancakes made from roasted barley flour, served with a sweet herb-infused dairy topping. This Tibetan-inspired breakfast recipe, ready in about 25 minutes, layers tsampa, water, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 300 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup tsampa
- 1/2 cup water
- 1/4 tsp salt
- 1 tbsp butter
- 1/2 cup plain yogurt
- 1 tbsp honey
- 1/4 tsp ground cardamom
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a bowl, mix 1 cup tsampa, 1/2 cup water, and 1/4 tsp salt to form a stiff dough. Knead for 2 minutes until smooth.
- Step 2: Divide the dough into 6 equal portions. Roll each portion into a ball, then flatten each ball into a 1/4-inch thick round with a rolling pin.
- Step 3: Heat 1 tbsp butter in a non-stick skillet over medium heat. Cook each pancake for 2-3 minutes per side until golden brown.
- Step 4: While pancakes cook, prepare the sweetened dairy spread by mixing 1/2 cup plain yogurt, 1 tbsp honey, and 1/4 tsp ground cardamom in a small bowl until combined.
- Step 5: Serve pancakes warm with a dollop of the sweetened dairy spread.
