Ployes: Difference between revisions

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|title=Ployes recipe
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|keywords=#batter #ployes #griddle #crepe #boiling #buckwheatpancakes #flour #dryfried #bakingpowder #iron #lard
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|description=A French-Canadian recipe for buckwheat pancakes
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A French-Canadian recipe for [[Buckwheat pancakes|buckwheat pancakes]]
 
{{recipesummary
{{recipesummary
|TotalCalories = 2626
|PortionCalories = 656
|DatePublished=2nd October 2014
|Author=Chef
|ImageComment =  
|ImageComment =  
|Servings =  
|Servings = 4
|Difficulty = 0
|Difficulty = 1
|TotalTime =  15 minutes
|TotalTime =  15 minutes
|PrepTime =  10 minutes
|PrepTime =  10 minutes
|CookTime =  5 minutes
|CookTime =  5 minutes
|Image = [[Image:Ployes recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Ployes recipe.jpg|thumb|middle|none|alt=Electus]]
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A [[French]]-Canadian recipe for [[Buckwheat pancakes|buckwheat pancakes]]
<span class="review">
===Ingredients===
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Weird crumpets!</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span>
 
<span class="reviewDesc">The look like strange crumpets, but taste great.  You can but buckwheat flour from most wholefood shops.</span>
 
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
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{{RecipeIngredients
{{RecipeIngredients


| 2 cups (480 ml) [[Buckwheat flour|buckwheat flour]]   
| 2 cups (250g) [[Buckwheat flour|buckwheat flour]]   
| 1 cup (240ml) all-purpose (plain) [[Flour|flour]]
| 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 have to re-mix the [[Batter|batter]] between pours
| 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
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[[Category:North American recipes]]
[[Category:North American recipes]]
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[[Category:Vegetarian recipes]]
[[Category:Vegetarian recipes]]
[[Category:Dry fried]]
[[Category:Dry fried]]
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Latest revision as of 10:21, 7 May 2025


A French-Canadian recipe for buckwheat pancakes


Ployes
Electus
Servings:4
Calories per serving:656
Ready in:15 minutes
Prep. time:10 minutes
Cook time:5 minutes
Difficulty:Easy
Recipe author:Chef
First published:2nd October 2014

Best recipe review

Weird crumpets!

4.8/5

The look like strange crumpets, but taste great. You can but buckwheat flour from most wholefood shops.

Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Method

  1. Add the 2 cups cold water to the dry ingredients and mix well
  2. Leave to stand 5 minutes
  3. Add 1 cup boiling water and mix vigorously. If batter looks too thick (must be thin, like a crepe to cook the way we're accustomed) add a little bit of water.
  4. Pour batter on a hot cast iron griddle (note: with no lard of any sort, this demands a 'well-seasoned' cast-iron)
  5. 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
  6. When you see the mixture is not liquid any more, your ploye is done; you only cook it on one side
  7. To have really good ployes, you need to re-mix the batter between pours

Recipe source

  • Recipe from the Madawaska (Maine) based St John Valley Times kindly sent to us by Roger Ouellette
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