Ployes Recipe | Northern Maine
For those of you who have never tried ployes, you are in for a real treat. A treasured culinary tradition of the Acadians in Northern Maine, the ploye is a cross between a pancake and a crumpet, made with buckwheat flour. They can be topped with jam or maple syrup for breakfast or served as a side of bread for lunch or dinner. Use light buckwheat flour to help keep the ployes from becoming too dense.
- Prep Time: 5 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.