Ployes: French Buckwheat Pancakes

Aroostook's Note:

A French Canadian crepe that is used in place of bread or served as a breakfast pancake. Great for lunch wrapped around chicken salad or served w/ warm maple syrup for brunch.I highly recommend using Rumford brand baking powder.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Yield: 12 crepes

• 1 cup light buckwheat flour
• 1 cup white flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 ½ cups cold water
• ½ cup boiling water

Directions:

1. Mix dry ingredients.
2. Add cold water and let stand for 10 minutes.
3. Add boiling water and drop to make thin 6" pancakes on hot griddle, 400 degrees I use ungreased cast iron fry pan or non-stick electric griddle, ungreased.
4. Bake on one side only, until bubbles break and pancake is firm.
5. Serve on warm platter.

Reviews

[Chef JjaJja]

I just wanted to give an opinion from someone who had not had this type of pancake before. For my taste, I needed to use butter on the griddle - tasted a bit sour to me without fat. Otherwise worked out fine. Wanted to give 5 stars because the recipe is authentic and doesn't deserve to have lower ratings.

[fryeroleo]

Thanks for a great recipe! My dad is from Aroostook county and has always told me about how his grandmother made ployes. Unfortunately, when he asked her for the recipe, she had forgotten! We've had many failed attempts at replicating the ployes from my dad's childhood, but I think this recipe is finally what we were looking for. We enjoyed these hot from the pan spread with melted butter. Delicious!

[562717]

As a native of Aroostook County Maine I grew up eating Ployes almost nightly. I now serve them to my children on chilly afternoons. Ployes are especially delicious when spread with butter and then rolled up. My family likes to dip them in maple syrup or molasses.