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Ployes (Acadian Buckwheat Pancakes) |
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TasunkaWitko ![]() Admin Group ![]() Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9296 |
![]() ![]() ![]() ![]() ![]() Posted: 29 August 2017 at 10:03 |
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Ployes (Acadian Buckwheat Pancakes)
Here's another Acadian recipe that caught my eye, and might be worth trying sometime out in the mountains with fresh-caught trout or a campfire stew. ![]()
Saveur goes on to specify that "silverskin" buckwheat flour is essential for this recipe.
I can't say for sure why this is so important, but it is advice that might be worth heeding. In any case, here is the recipe: To make 9 pancakes: For the Preferment: 1 1⁄2 cups all-purpose flour 1 1⁄3 cups silverskin buckwheat flour (you can buy it at www.ployes.com) 1 2⁄3 cups water 1⁄4 teaspoon active dry yeast For the Pancakes: 1 tablespoon kosher salt 6 to 8 tbsp. cold water Canola oil, for greasing Instructions: To make the preferment: In a medium nonreactive bowl, combine the flours and yeast with 1 2⁄3 cups water. Rest, covered, at room temperature for 12 hours before using. The next day, the preferment should be bubbly, smell pleasantly fermented, and have nearly doubled in size. Add the salt and 6 to 8 tablespoons water to form a thin batter. Heat an 8-inch nonstick skillet over medium-high. Lightly grease the pan and, working in batches, pour about 1⁄4 cup batter into skillet, tilting skillet to let batter cover bottom completely. Cook until ploye begins to form small bubbles on the top and lightly pulls away from the edges of the pan, 1–2 minutes. Flip and cook 1 minute more [RON'S NOTE: See Below about flipping]; transfer to a plate. Continue cooking ployes until all the batter is gone. Noteworthy: One comment on Saveur's page states specifically and with apparent authority that "if you flip them, you aren't doing it right. One side is supposed to be bubbly, have eyes and remain uncooked." |
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Percebes ![]() Chef's Apprentice ![]() ![]() Joined: 10 October 2014 Location: Calgary Status: Offline Points: 445 |
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I have eaten Ployes often while travelling through New Brunswick as part of a Ploughmans Platter. Here is a bit more info from a Canadian perspective https://cheeseweb.eu/2016/10/ployes-a-culinary-tradition-in-madawaska-new-brunswick/
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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TasunkaWitko ![]() Admin Group ![]() Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9296 |
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Excellent article, Murray - thank you for sharing.
I learned a couple of things today; I never knew that "buckwheat" is actually related to rhubarb, and not a form of wheat! ![]() |
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Melissa Mead ![]() Master Chef ![]() Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1108 |
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Does that mean it's gluten-free?
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TasunkaWitko ![]() Admin Group ![]() Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9296 |
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Hi, Melissa -
I did a quick Google search, and according to one site, it buckwheat is indeed gluten-free:
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Melissa Mead ![]() Master Chef ![]() Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1108 |
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Thanks!
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