Northeast Kingdom Ployes
Thin, lacy buckwheat griddle cakes cooked on one side only, leaving a bubbled, spongy top perfect for soaking up butter and maple syrup. They are a French-Canadian breakfast tradition carried into Vermont's border communities.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •Griddle or nonstick 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
Stir in the cold water until you get a smooth, thin batter.
- 3
Whisk in the boiling water at the end to activate the buckwheat.
- 4
Let the batter rest for 10 minutes.
- 5
Heat a dry griddle or nonstick skillet over medium heat on the stovetop.
- 6
Ladle a thin layer of batter onto the griddle. Do not flip it.
- 7
Cook for 2-3 minutes until bubbles cover the top and the edges look dry.
- 8
Slide the ploye onto a plate. Repeat with the remaining batter and stack them.
- 9
Serve warm with butter and maple syrup.
Chef's tips
Let the batter rest for 10 minutes so the buckwheat absorbs the water and creates classic bubbles.
Storage
Refrigerate cooked ployes stacked with parchment between them for up to 2 days.
Reheating
Warm briefly in a dry skillet or toaster oven; avoid the microwave, which makes them rubbery.
Common mistakes to avoid
- •Flipping the ploye, which crushes the tiny bubble pockets that hold syrup.
- •Heating the griddle too hot, which burns the bottom before the top sets.
Serving suggestions
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