Difference between revisions of "Ployes"

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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]]
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 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
 
[[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
Electus
Ready in:15 minutes
Prep. time:10 minutes
Cook time:5 minutes
Difficulty:The difficulty level of this recipe has not been set

A French-Canadian recipe for buckwheat pancakes

Ingredients

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