Ployes French Buckwheat Pancakes Recipes

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PLOYES: FRENCH BUCKWHEAT PANCAKES



Ployes: French Buckwheat Pancakes image

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

1 cup light buckwheat flour
1 cup white flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups cold water
1/2 cup boiling water

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



Ployes image

Provided by Food Network

Time 20m

Yield 15 ployes

Number Of Ingredients 5

1 cup/125 g buckwheat flour
1/2 cup/60 g white flour
1 tablespoon baking powder
1 teaspoon salt
1 3/4 cups/425 ml boiling water

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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