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Ployes (Acadian buckwheat pancakes): photo of the dish
Illustrative photo: Dan4th Nicholas — CC BY 2.0, Wikimedia Commons
Breakfast

Ployes (Acadian buckwheat pancakes)

Thin, spongy pancakes made with buckwheat flour and a leavening starter, typical of Acadia in New Brunswick. They're eaten warm with butter, molasses or maple syrup, at breakfast or as a side.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

571 kcal per serving

Protein
21.3 g
Carbohydrates
94 g
of which sugars
9.5 g
Fat
10.7 g
Fiber
5.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a large bowl, mix the flours, yeast, sugar and salt.
  2. Gradually add the warm milk, whisking, to get a smooth batter that is fairly runny, like a thick crêpe batter.
  3. Cover and leave to rise at room temperature for 1 to 1 h 30, until the batter has doubled in volume and is full of bubbles.
  4. Dissolve the baking soda in the warm water, then fold it into the batter with the melted butter.
  5. Heat a non-stick frying pan over medium heat and grease it very lightly.
  6. Pour in a small ladleful of batter and cook without turning: the surface should fill with small holes and dry out, which takes about 2 to 3 minutes.
  7. Don't flip the ployes: it's cooked once the surface is matt and the edges have come away. Transfer to a plate and keep warm under a tea towel.
  8. Serve with butter and maple syrup or molasses.

Variations and tips

Pure buckwheat ployes. Replace the wheat flour with buckwheat flour for a stronger flavour, though the texture will be denser.

Using what you can find. If buckwheat flour is hard to find, most organic shops and gluten-free shelves stock it.

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Original Ecomely recipe.