Aroostook Ployes
Thin buckwheat griddle cakes from the St. John Valley, cooked on one side only, a signature Acadian-Franco-American food of northern Maine.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Griddle
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 4
- carbs
- 32
- protein
- 5
- calories
- 180
Instructions
- 1
Whisk together the buckwheat flour, all-purpose flour, baking powder, and salt.
- 2
Stir in the room-temperature water until you get a thin batter.
- 3
Let the batter rest for 5 minutes.
- 4
Stir in the boiling water right before cooking to make the batter bubble.
- 5
Heat a lightly greased griddle on the stovetop over medium heat.
- 6
Pour the batter onto the griddle in thin circles. Cook without flipping until holes cover the top and edges look dry.
- 7
Take them off the griddle without turning. The bottom will be lightly browned and the top pale.
- 8
Serve warm with butter and syrup.
Chef's tips
Cook ployes on one side only, so wait until bubbles cover the whole top before taking them off the griddle. The batter should be thin and runny, just like crepe batter.
Storage
Store cooled ployes wrapped in a towel or airtight bag up to 2 days.
Reheating
Warm briefly in a dry skillet or microwave.
Common mistakes to avoid
- •Flipping the ploye, which should only cook on one side
- •Making the batter too thick, which stops the bubbles from forming
Serving suggestions
Cooked Aroostook Ployes?
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