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]] | ||
| Line 29: | Line 29: | ||
{{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]] | ||
Revision as of 09:04, 2 October 2014
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| Ployes | |
|---|---|
 |
| Ready in: | 15 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
|
A French-Canadian recipe for buckwheat pancakes
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 cups (250g) buckwheat flour
- 1 cup (125g) all-purpose (plain) flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 cups (480ml) cold water
- 1 cup (240ml) hot water
Method
- Add the 2 cups cold water to the dry ingredients and mix well
- Leave to stand 5 minutes
- 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.
- Pour batter on a hot cast iron griddle (note: with no 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
- 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 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