Ployes Recipe | Northern Maine
Ployes, a traditional dish from the Acadian region of Canada, is a mouthwatering pancake made from buckwheat flour, water, and baking powder. This simple yet delicious recipe has been handed down from generation to generation and holds a special place in the hearts and stomachs of the Acadian people. Buckwheat was first introduced to North America by Dutch settlers in the 17th century, and it quickly became a staple in the Acadian diet due to its versatility and hardiness. Ployes, derived from the French word 'placiers', meaning to lay or place, were originally cooked on a stove-top griddle known as a poêle à ployes. Today, ployes are typically cooked on a cast-iron skillet or griddle and served hot with butter, syrup, or a variety of toppings, both sweet and savory. With its rich history and delectable taste, ployes are truly a culinary gem worth discovering and cherishing.
- Prep Time: 5 minutes minutes
- Yield: 4 Servings
- ½ cup light buckwheat flour
- ½ cup all-purpose flour
- 3 tsp baking powder
- ½ tsp salt
- 1 1/3 cup cold water + 1 additional tbsp if needed
- In a medium bowl, whisk together the dry ingredients until combined. Whisk in water until no lumps remaining. Let batter sit for 8 minutes.
- Heat up your nonstick skillet over medium heat. Add 3 tablespoons of batter to the center of the pan and cook on one side only until cooked through, about 1-2 minutes. Do not flip to the other side.
- Serve warm with butter or any of your favorite toppings.