A thin buckwheat pancake of the Madawaska region on the New Brunswick-Maine border. Serve it with hot coffee.
Ployes (Acadian Buckwheat Pancakes)
Ingredients
Scales from a half to a double batch; give a bigger batch a little more time.
- 2 cups (240 g)buckwheat flour
- 1 cup (120 g)all-purpose flour
- 3 tspbaking powder
- 1 tspsalt
- 2 cups (480 ml)cold water
- 1 cup (240 ml)boiling water
- ¼ cup (60 g)butter
- ⅓ cup (80 ml)molasses
Baking tools for this recipe
Instructions
- Whisk both flours, baking powder and salt.
- Stir in the cold water, then the boiling water, until smooth and thin like crêpe batter. Rest 10 minutes.
- Heat an ungreased nonstick or cast iron skillet over medium heat.
- Pour about 1/3 cup (80 ml) of batter in and spread it thin. Cook on one side only, 2 to 3 minutes, until the top is covered in tiny holes and dry.
- Slide onto a plate without flipping. Serve hot with butter and molasses, folded or rolled.
Tips
- Never flip a ployes; the dry top is the signature.
- Stir the batter before each pour.
- Use pure buckwheat for a stronger flavor.
- Good with hot coffee.
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Recipe FAQ
How long does it take to make ployes (acadian buckwheat pancakes)?
Plan on 15 minutes of prep and 20 minutes of cooking, plus 10 minutes to chill. The recipe makes 12 ployes.
How should I store ployes (acadian buckwheat pancakes)?
Best fresh; refrigerate leftovers 2 days and warm in a skillet.
Can I make ployes (acadian buckwheat pancakes) ahead?
Best made just before serving. Best fresh; refrigerate leftovers 2 days and warm in a skillet.
Estimated · per serving
Nutrition
Per serving = 1 of 12 servings this recipe makes.
Whole recipe (12 servings): ~2076 cal · 53g fat · 359g carbs · 36g protein · 86g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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