Cookbook:Ployes
| Ployes | |
|---|---|
| Cuisine | French-Acadian |
| Recipe origin | New Brunswick, Quebec, Northern Maine |
| Yield | 8–10 ployes |
| Servings | 4 |
| Time | 45 minutes |
| Difficulty |  |
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Ployes are thin, bubbly buckwheat pancakes cooked only on one side, originating from French-Acadian communities in New Brunswick, Quebec, and Northern Maine. Traditionally served with maple syrup, molasses, or creton, they are a staple of Acadian cuisine and are enjoyed at any time of day.
Ingredients
[edit | edit source]- 1 cup (120 g) light buckwheat flour
- ¾ cup (90 g) unbleached all-purpose flour (or gluten-free blend)
- 1 tbsp (15 ml) baking powder
- ¾ tsp (3.75 ml) salt
- 1 cup (240 ml) cold water
- ½ cup (120 ml) hot water (not boiling)
Equipment
[edit | edit source]- 1 mixing bowl
- 1 whisk
- 1 cast iron skillet or griddle
- 1 ladle (2 oz / ¼ cup)
- 1 thin metal spatula
Procedure
[edit | edit source]- In a large mixing bowl, whisk together buckwheat flour, all-purpose flour, baking powder, and salt.
- Stir in cold water gradually to form a thick paste. Mix until just combined.
- 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.
- Let the batter rest at room temperature for 15–30 minutes. Bubbles should begin to form.
- Heat a dry cast iron skillet over medium-high heat until hot but not smoking.
- Stir the batter briefly. Ladle about ¼ cup into the center of the pan and spread thinly with the back of the ladle.
- Cook on one side only until the top is dry and full of holes. Do not flip.
- Stack cooked ployes on a plate and cover with a clean towel to keep warm. Serve immediately.
Notes, tips, and variations
[edit | edit source]Stir batter between each ploye to maintain consistency.
If ployes stick to the pan, increase heat slightly.
For gluten-free version, substitute all-purpose flour with a certified gluten-free blend and ensure baking powder is gluten-free.
Traditional toppings include maple syrup, molasses, apple butter, creton, or slices fruit (apples, peaches, etc.).
Modern toppings: whipped cream, tahini & honey, avocado mash.
Warnings
[edit | edit source]Do not grease the pan—ployes are traditionally cooked on a dry surface.
Batter should not be too thick or it will not bubble properly.