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When travelling I love trying all the local foods, particularly here in Gilgit-Baltistan as they vary from valley to valley.
A trip to Khaplu is not complete without devouring a plate of hot Kesir (local Baltistani pancakes). These delicious pancakes made from organic buckwheat are best eaten hot and smothered with salty butter and local honey.
Traditionally the Balti’s eat Kesir for breakfast, lunch and dinner and with aged yak butter and local chai (Payoo Chai) – all of which are worth a try but warning they have a very strong taste!
For those that wish to trial making them at home the chef at Khaplu Palace and Residence (who by the way makes the BEST Kesir in Baltistan) has generously given out his family’s secret recipe:
1 cup of buck wheat flour
1 teaspoon of Baking Powder
½ teaspoon of salt
Place all ingredients into a large mixing bowl. Slowly add water beating the mixture to ensure there are no lumps.
Continue to add water and stir vigorously until the pancake batter is smooth and not to runny but also not too thick.
Heat a large frying pan on a medium heat. Melt one tablespoon of butter and pour the pancake batter onto the hot pan.
Make a circle with the batter. Cook until golden brown on both sides. Remove from pan, slice into quarters and serve with salted butter and honey.