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Buckwheat pancakes or Ployes Recipe


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     Buckwheat pancakes or Ployes

Category   Breakfast - Brunch
Sub Category   None

2 cups buckwheat flour (farine de sarrasin in French)
1 cup white flour
3 teaspoons baking powder
1 teaspoon salt
2 cups cold water
1 cup boiling water

Mix dry ingredients. Add 2 cups cold water to the dry ingredients and mix well. Let stand 5 minutes.
Add 1 cup boiling water and mix vigorously. If batter looks too thick, add a little bit of cold water. 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.
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. To really have good Ployes you have to mix your batter between each ploye.
About our recipe- Buckwheat pancakes are a venerable old mainstay of French cookery and one finds variants of them in many parts of French North America, including the St. John Valley in northern Maine (Stephanie's hometown), the Acadian Maritimes, and Quebec. Ployes (rhymes with boys) are as elegant as a fine crepe, as hearty as a breakfast pancake and as versatile as any bread. As pancakes (don't forget the maple syrup!), crepes, dumplings, filled with fruit, rolled up, sugared, or just plain buttered, ployes can be eaten with any meal, anytime.

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