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Ployes: Difference between revisions
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{{RecipeIngredients | {{RecipeIngredients | ||
| 2 cups ( | | 2 cups (250g) [[Buckwheat flour|buckwheat flour]] | ||
| 1 cup ( | | 1 cup (125g) all-purpose (plain) [[Flour|flour]] | ||
| 3 teaspoons [[Baking powder|baking powder]] | | 3 teaspoons [[Baking powder|baking powder]] | ||
| 1 teaspoon [[Salt|salt]] | | 1 teaspoon [[Salt|salt]] | ||
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{{RecipeMethod | {{RecipeMethod | ||
| Add the 2 cups cold water to the dry ingredients and mix well | | Add the 2 cups cold water to the dry ingredients and mix well | ||
| Leave to stand 5 minutes | | Leave to stand 5 minutes | ||
| Add 1 cup [[Boiling|boiling]] water and mix vigorously. If [[Batter|batter]] looks too thick (must be thin, like a [[Crepe|crepe]] to cook the way we're accustomed) add a little bit of water. | | Add 1 cup [[Boiling|boiling]] water and mix vigorously. If [[Batter|batter]] looks too thick (must be thin, like a [[Crepe|crepe]] to cook the way we're accustomed) add a little bit of water. | ||
| Pour [[Batter|batter]] on a hot cast [[Iron|iron]] [[Griddle|griddle]] (note: with no [[Lard|lard]] of any sort, this demands a 'well-seasoned' cast-iron) | | Pour [[Batter|batter]] on a hot cast [[Iron|iron]] [[Griddle|griddle]] (note: with no [[Lard|lard]] of any sort, this demands a 'well-seasoned' cast-iron) | ||
| Let the ploye cook; you will see little holes open up, and the edges will start to curl-up. the more holes, the better your ploye | | Let the ploye cook; you will see little holes open up, and the edges will start to curl-up. the more holes, the better your ploye | ||
| When you see the mixture is not liquid any more, your ploye is done; you only cook on one side | | When you see the mixture is not liquid any more, your ploye is done; you only cook it on one side | ||
| To have really good ployes, you | | To have really good ployes, you need to re-mix the [[Batter|batter]] between pours | ||
}} | }} | ||
===Recipe source=== | ===Recipe source=== | ||
* Recipe from the Madawaska (Maine) based St John Valley Times sent to us by Roger Ouellette | * Recipe from the Madawaska (Maine) based St John Valley Times kindly sent to us by Roger Ouellette | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:North American recipes]] | [[Category:North American recipes]] | ||