Ployes Food

PLOYES

Ployes image

Provided by Food Network

Time 20m

Yield 15 ployes

Number Of Ingredients 5

Ingredients

1 cup/125 g buckwheat flour
1/2 cup/60 g white flour
1 tablespoon baking powder
1 teaspoon salt
1 3/4 cups/425 ml boiling water

Steps:

Mix together the buckwheat flour, white flour, baking powder and salt with 3/4 cup/175 ml cold water to make a paste. Add the boiling water and mix until smooth and runny. Let the batter sit for 30 minutes.
Heat a cast-iron griddle. Without adding any fat, ladle the mixture onto the griddle and let it run into small pancakes. Watch bubbles form all over the cakes and wait until the top of the cakes are completely dry. (Do not flip the ployes until they are completely cooked.) Once they look dry, flip them and just "kiss" the pan with the other side.
Keep the cooked ployes warm in a warm oven while you fry the rest.

PLOYES: FRENCH BUCKWHEAT PANCAKES

Ployes: French Buckwheat Pancakes image

A French Canadian crepe that is used in place of bread or served as a breakfast pancake. Great for lunch wrapped around chicken salad or served w/ warm maple syrup for brunch.I highly recommend using Rumford brand baking powder.

Provided by Aroostook

Categories Breakfast

Time 30m

Yield 12 crepes

Number Of Ingredients 6

Ingredients

1 cup light buckwheat flour
1 cup white flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups cold water
1/2 cup boiling water

Steps:

Mix dry ingredients.
Add cold water and let stand for 10 minutes.
Add boiling water and drop to make thin 6" pancakes on hot griddle, 400 degrees I use ungreased cast iron fry pan or non-stick electric griddle, ungreased.
Bake on one side only, until bubbles break and pancake is firm.
Serve on warm platter.

PLOYE

Ploye image

This occupies a place of choice in our community. The Ploye looks like a pancake but is prepared with buckweat flour. It is used in place of bread. If you come from Northern New Brunswick and you are a BRAYON, it is a common thing to eat and is delicious. I posted it here so I would'nt loose it. After they are cooked, we spread butter on, roll them up and eat them that way. Some people like to finish a meal with one of these ploye drizzled with molasses as a dessert.

Provided by Terry in New Brunsw

Categories Breads

Time 30m

Yield 20 ployes

Number Of Ingredients 6

Ingredients

2 cups buckwheat flour (farine de sarrasin in French)
1 cup white flour
3 teaspoons baking powder
1 teaspoon salt
2 cups cold water
1 cup boiling water

Steps:

Mix dry ingredients.
Add 2 cups cold water to the dry ingredients and mix well.
Let stand 5 minutes.
Add 1 cup boiling water and mix vigorously.
If batter looks too thick, add a little bit of cold water.
Pour batter as you would a pancake in cast iron skillet (the best) or I have used a breakfast plate to cook mine (you can make more than one at a time) and they came out very good. Let the ploye cook, you will see little holes come up everywhere, the more holes, the better your ploye is.
When you see that the mixture is not liquid anymore, your ploye is ready. Only cook on one side, a ploye is NOT to be turned to cook.
To really have good Ployes you have to mix your batter between each ploye.

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In a large bowl, mix buckwheat flour, all-purpose flour, baking powder, and salt. Add cold water and mix well; let stand 5 minutes. Add boiling water and mix vigorously; let stand another 5 minutes.
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