Prep 10 mins
Cook 20 mins
This occupies a place of choice in our community. The Ploye looks like a pancake but is prepared with buckweat flour. It is used in place of bread. If you come from Northern New Brunswick and you are a BRAYON, it is a common thing to eat and is delicious. I posted it here so I would'nt loose it. After they are cooked, we spread butter on, roll them up and eat them that way. Some people like to finish a meal with one of these ploye drizzled with molasses as a dessert.
- 473.18 ml buckwheat flour (farine de sarrasin in French)
- 236.59 ml white flour
- 14.78 ml baking powder
- 4.92 ml salt
- 473.18 ml cold water
- 236.59 ml boiling water
- Mix dry ingredients.
- Add 2 cups cold water to the dry ingredients and mix well.
- Let stand 5 minutes.
- Add 1 cup boiling water and mix vigorously.
- If batter looks too thick, add a little bit of cold water.
- Pour batter as you would a pancake in cast iron skillet (the best) or I have used a breakfast plate to cook mine (you can make more than one at a time) and they came out very good. Let the ploye cook, you will see little holes come up everywhere, the more holes, the better your ploye is.
- When you see that the mixture is not liquid anymore, your ploye is ready. Only cook on one side, a ploye is NOT to be turned to cook.
- To really have good Ployes you have to mix your batter between each ploye.
I am french I did grow up eating ployes they taste even better using Kates salted butter,my father would put the best maple syrup on them,talk about fantastic.my Mother came from StAgatha where the buckwheat is milled, happy eating.I just made some I am 70" sh I still cannot cook like Ma but they pretty close They are very filling
Molasses on ploye, Nothing says your a New Brunswicker than having molasses on something for dessert. No doubt this building has something to do with this
My mom is from New Brunswick and adores ploye. This is exactly the way to make these wonderful regional pancakes... thanks for posting!