Ployes French Buckwheat Pancakes Recipes
PLOYES: FRENCH BUCKWHEAT PANCAKES
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.
Provided by Aroostook
Categories Breakfast
Time 30m
Yield 12 crepes
Number Of Ingredients 6
Steps:
- Mix dry ingredients.
- Add cold water and let stand for 10 minutes.
- 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.
- Bake on one side only, until bubbles break and pancake is firm.
- Serve on warm platter.
PLOYES
Provided by Food Network
Time 20m
Yield 15 ployes
Number Of Ingredients 5
Steps:
- Mix together the buckwheat flour, white flour, baking powder and salt with 3/4 cup/175 ml cold water to make a paste. Add the boiling water and mix until smooth and runny. Let the batter sit for 30 minutes.
- Heat a cast-iron griddle. Without adding any fat, ladle the mixture onto the griddle and let it run into small pancakes. Watch bubbles form all over the cakes and wait until the top of the cakes are completely dry. (Do not flip the ployes until they are completely cooked.) Once they look dry, flip them and just "kiss" the pan with the other side.
- Keep the cooked ployes warm in a warm oven while you fry the rest.
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- Mix together the dry ingredients with the cold water to make a past. Add the boiling water and mix until smooth and runny. Let sit half an hour.
- Heat a cast-iron griddle. Without adding any fat, ladle the mixture onto the griddle and let it run into small pancakes. Watch holes form all over the cakes and wait until the top of the cakes is completely dry. Do not flip. Flip and just “kiss” the pan with the other side.
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