Ployes
From grousewhisperer 15 years ago
- 30 minutes to make
- Serves 6
Traditional Acadian/Breton recipe. Eaten wrapped around sweet or savory foods or as a bread with meals. I grew up with these and was always amazed at how much people loved them the first time they tasted them!
Ingredients
- * 2 cups buckwheat flour (farine de sarrasin in French) shopping list
- * 1 cup white flour shopping list
- * 3 teaspoons baking powder shopping list
- * 1 teaspoon salt shopping list
- * 2 cups cold water shopping list
- * 1 cup boiling water shopping list
How to make it
- 1 Mix dry ingredients.
- 2 Add 2 cups cold water to the dry ingredients and mix well.
- 3 Let stand 5 minutes.
- 4 Add 1 cup boiling water and mix vigorously.
- 5 If batter looks too thick, add a little bit of cold water.
- 6 Pour batter as you would a pancake in cast iron skillet (the best) or I have used a breakfast plate to cook mine (you can make more than one at a time) and they came out very good. Let the ploye cook, you will see little holes come up everywhere, the more holes, the better your ploye is.
- 7 When you see that the mixture is not liquid anymore, your ploye is ready. Only cook on one side, a ploye is NOT to be turned to cook.
- 8 To really have good Ployes you have to mix your batter between each ploye.
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