Ployes: Difference between revisions
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|TotalCalories = 2626 | |TotalCalories = 2626 | ||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 5 minutes | |CookTime = 5 minutes | ||
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====Best recipe review==== | |||
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''<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 R Smith]] </span></span> | |||
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A French-Canadian recipe for [[Buckwheat pancakes|buckwheat pancakes]] | A French-Canadian recipe for [[Buckwheat pancakes|buckwheat pancakes]] | ||
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* Recipe from the Madawaska (Maine) based St John Valley Times kindly 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:Recipes]] | [[Category:Recipes]] | ||
Revision as of 11:30, 3 January 2022
| Ployes | |
|---|---|
Best recipe reviewWeird crumpets! 4.8/5 The look like strange crumpets, but taste great. You can but buckwheat flour from most wholefood shops. Paul R Smith |
| Servings: | 4 |
| Calories per serving: | 656 |
| Ready in: | 15 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 2nd October 2014 |
A French-Canadian recipe for buckwheat pancakes
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
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