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.


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