Ployes

By John, 21 September, 2022
Region
New England
Description

"Ployes"Ployes are a sort of buckwheat pancake from New Brunswick, Quebec, and Aroostook County, Maine. They are traditionally served at any time of day with any sort of topping. I show a couple here with apple butter, which was great with coffee for a light breakfast, but I've read about ployes topped with berries and cream, creamed fish, beef stew, and plain butter.

These were made with a packaged mix from Bouchard Family Farms of Fort Kent, Maine, and they were quite excellent.

Yield
4 Servings
Preparation time
8 minutes
Cooking time
12 minutes
Total time
20 minutes
Ingredients
1 c Ploye Mix
1 c Cold Water
Instructions
  1. Preheat a cast iron griddle or skillet, ungreased. You want it to get to about 400 degrees Fahrenheit.
  2. Combine mix with water and beat with a spoon or whisk until lumps are dissolved. Let mixture set for 5 minutes.
  3. Pour 2-3 tbsp. of batter onto the hot griddle or skillet, and spread the batter in a circular motion until it is 1/8-inch thick.
  4. Cook on one side only for 12 minutes. The number one rule is not to flip them. When it's done, the bubbles will be popped leaving many little holes for whatever you serve with them.
  5. Serve hot.
Notes

These are great with real Maple Syrup  or apple butter a breakfast time, but also great under Finnan Haddie or Welsh Rabbit for dinner.

You can make the mix yourself, if you can get the buckwheat flour:

  • 2 C. Buckwheat flour
  • 1 C. White flour
  • 1 tsp Salt
  • 1 Tablespoon Baking Powder
  • 2 C. cold water

Mix well, then add:

  • 1 C. boiling water

And let rest 5-10 minutes while you heat the griddle.

(This recipe is from The Farmer's Almanac: https://www.farmersalmanac.com/what-are-ployes-28910)

Source

https://www.ployes.com/recipes/ployes

and

https://www.farmersalmanac.com/what-are-ployes-28910