Ployes: Difference between revisions
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Revision as of 18:20, 2 October 2014
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| Ployes | |
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| Ready in: | 15 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
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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