Ployes
Ployes are thin, bubbly buckwheat pancakes cooked only on one side, originating from French-Acadian communities in New Brunswick, Quebec, and Northern Maine. Recipe source: “Ployes”, Wikibooks Cookbook contributors, en.wikibooks.org, CC BY-SA 4.0 (adapted). Photo: Cnrowley, CC BY-SA 4.0, via Wikimedia Commons.
- Total time
- 45 min
- Servings
- 4
- Calories
- 188
- Protein
- 6g
Ingredients
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Step 1
In a large mixing bowl, whisk together buckwheat flour, all-purpose flour, baking powder, and salt.
Step 2
Stir in cold water gradually to form a thick paste. Mix until just combined.
Step 3
Slowly add hot water, whisking vigorously to create a smooth, lump-free batter. The consistency should be thinner than pancake batter but thicker than cream.
Step 4
Let the batter rest at room temperature for 15–30 minutes. Bubbles should begin to form.
Step 5
Heat a dry cast iron skillet over medium-high heat until hot but not smoking.
Step 6
Stir the batter briefly. Ladle about ¼ cup into the center of the pan and spread thinly with the back of the ladle.
Step 7
Cook on one side only until the top is dry and full of holes. Do not flip.
Step 8
Stack cooked ployes on a plate and cover with a clean towel to keep warm. Serve immediately.
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