Prep 15 mins
Cook 15 mins
A French Canadian crepe that is used in place of bread or served as a breakfast pancake. Great for lunch wrapped around chicken salad or served w/ warm maple syrup for brunch.I highly recommend using Rumford brand baking powder.
- 236.59 ml light buckwheat flour
- 236.59 ml white flour
- 19.71 ml baking powder
- 4.92 ml salt
- 354.88 ml cold water
- 118.29 ml boiling water
- Mix dry ingredients.
- Add cold water and let stand for 10 minutes.
- Add boiling water and drop to make thin 6" pancakes on hot griddle, 400 degrees I use ungreased cast iron fry pan or non-stick electric griddle, ungreased.
- Bake on one side only, until bubbles break and pancake is firm.
- Serve on warm platter.
Thanks for a great recipe! My dad is from Aroostook county and has always told me about how his grandmother made ployes. Unfortunately, when he asked her for the recipe, she had forgotten! We've had many failed attempts at replicating the ployes from my dad's childhood, but I think this recipe is finally what we were looking for. We enjoyed these hot from the pan spread with melted butter. Delicious!
As a native of Aroostook County Maine I grew up eating Ployes almost nightly. I now serve them to my children on chilly afternoons. Ployes are especially delicious when spread with butter and then rolled up. My family likes to dip them in maple syrup or molasses.
These turned out great considering that they are dairy and egg free! I substituted brown rice flour instead of wheat flour to make them gluten free, and also added a little butter before making the next pancake to prevent them from sticking. The kids loved them as well.