VegetarianNew Hampshire Franco-American cuisine Breakfast

New Hampshire Ployes

Name: New Hampshire Ployes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: New Hampshire Franco-American
Ingredients: 1 cup buckwheat flour; 0.25 cup All-purpose flour; 0.5 tsp Baking powder; 0.5 tsp Salt; 1.75 cup Water; 2 tbsp Butter; 0.5 cup maple syrup

Thin, tender buckwheat griddle cakes cooked on one side only, leaving a bubbly, spongy surface perfect for soaking up butter and maple syrup.

🇺🇸United States· New Hampshire

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 190 kcal

Ingredients

0 of 7 gathered

Servings

Equipment

•Griddle or non-stick skillet
•Ladle

Nutrition

Per serving, approximate

Calories: 190 kcal
fat: 2
carbs: 38
protein: 5
calories: 190

Instructions

1
Whisk the buckwheat flour, all-purpose flour, baking powder, and salt together in a bowl.
2
Slowly whisk in the warm water until the batter is smooth and easy to pour.
3
Let the batter rest for 5 minutes.
4
Lightly butter a griddle and warm it over medium heat.
5
Ladle the batter onto the hot griddle in thin circles.
6
Cook without flipping for 2-3 minutes. Stop when the top fills with small bubbles and looks set.
7
Take them off the griddle once the bottom is lightly browned. Do not flip them over.
8
Serve warm with butter and maple syrup.

Chef's tips

Do not flip the ployes (buckwheat flatbreads). They cook fully on one side, leaving the top spongy and full of tiny holes.

Storage

Refrigerate cooked ployes in a stack with parchment between them for up to 2 days.

Reheating

Warm briefly in a dry skillet or toaster oven.

Common mistakes to avoid

•Making the batter too thick, which keeps the classic bubbly holes from forming.
•Cooking over heat that is too high, which browns the bottom before the top sets.