Recipe and photo provided by Vanessa Chiasson
Ployes are very easy to make, which will hopefully encourage novice cooks. Their base is a locally made, light yellow buckwheat flour sourced from Edmundston’s Les Industries Corriveau. Those who are used to granular, dark buckwheat will find this flour surprisingly silky and refined. It’s separated from its coarse hulls, which are diverted for other purposes (including filling pet beds). Wheat flour, baking powder, salt, cold water, and boiling water complete the recipe. The resulting batter should be the thickness of wet paint. Ideally, the mixture sits for up to half an hour before cooking (which proponents argue gives the final product more bubbles). The batter also benefits from a quick stir between each ladle you pour onto the griddle or pan. But the most important step of all is what you don’t do. Never flip a ploye!
- 2 cups of light, Madawaska-style buckwheat flour
- 1 cup of wheat flour
- 2 cups of cold water
- 1 tsp of salt
Mix the ingredients together and whisk in:
- 2 cups of boiling water
- 2 tsp of baking powder
Cook in a hot pan on one side only. No flipping!