Ployes
Thin buckwheat pancakes cooked on one side only, riddled with tiny bubble holes, a daily bread substitute in the Madawaska region.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 150 kcal
Equipment
- •Flat griddle or non-stick pan
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 1 g
- carbs
- 31 g
- protein
- 4 g
- calories
- 150
Instructions
- 1
Whisk the buckwheat flour, all-purpose flour, baking powder and salt together in a bowl.
- 2
Stir in the cold water to form a smooth, thin batter.
- 3
Pour in the boiling water while stirring constantly, which thins and activates the batter.
- 4
Let the batter rest for 5 minutes.
- 5
Heat a dry, ungreased griddle over medium heat and pour a thin layer of batter onto it.
- 6
Cook on one side only until the surface is covered in small holes and looks dry and set; do not flip.
- 7
Stack the cooked ployes under a clean towel to keep warm while you cook the rest.
Chef's tips
The batter should be thin enough to spread on its own; a too-thick batter will not develop the characteristic honeycomb holes.
Ingredient substitutions
- all-purpose flour → omit entirely for a fully gluten-free version using only buckwheat flour
Storage
Keeps refrigerated for 2 days, layered with parchment.
Reheating
Warm briefly in a dry pan or toaster oven.
Common mistakes to avoid
- •Flipping the ploye, which is meant to cook on one side only
- •Using a greased pan, which prevents the holes from forming properly
Serving suggestions
Cooked Ployes?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
