Until moving to Maine, I’d never encountered ployes – traditional French Acadian buckwheat flatbreads that bridge the gap between crepes and pancakes.
They are a tasty vehicle for whatever you’d like to smear on top whether sweet or savory. The recipe couldn’t be simpler: just water, baking powder, salt, all-purpose flour, and buckwheat flour, cooked in a dry skillet.
Unlike regular pancakes, ployes only cook on one side, eliminating the need for flipping. The surface develops distinctive bubbles that create a lacy, honeycomb pattern – all my trypophobes look away!
I was surprised by the greenish tint to my batter, but learned Bouchard Family Farm’s silver-skinned (or common) buckwheat, grown in northern Maine, naturally produces this color.
While I enjoyed mine simply with butter, I’m eager to try them with cretons, a traditional French-Canadian pork spread seasoned with onions and spices.
Rating: 4/5
How Easy Is That: Easy
Store-Bought Is Fine: buckwheat flour
Pricey Ingredients: —
Hard-to-find: —
Recipe here.
