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Ployes (Acadian Buckwheat Pancakes)

Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: Eastern Canada
Forum Discription: From the old traditions of the Maritime provinces to the French influences of Quebec to Ontario and the edge of the prairie.
Printed Date: 23 September 2020 at 22:31

Topic: Ployes (Acadian Buckwheat Pancakes)
Posted By: TasunkaWitko
Subject: Ployes (Acadian Buckwheat Pancakes)
Date Posted: 29 August 2017 at 10:03
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.

Quote Ployes—traditional Acadian pancakes—are a cross between pancakes and airy crumpets, and are the best thing to spread with butter and mop up a pot of beans or - fricot , traditional Acadian chicken and dumpling stew. Most modern recipes for ployes call for baking powder as the leavening agent, but according to Father Paul Dumais, a preacher in Maine who's become something of a local authority on the matter, the original recipe calls for a naturally fermented dough that adds extra tang and richness to the bread. We've adapted his recipe here.

Saveur goes on to specify that "silverskin" buckwheat flour is essential for this recipe.

Quote The silverskin buckwheat flour we call for in this recipe can't be swapped out for darker, nuttier conventional buckwheat flour. But you can order silverskin buckwheat flour, and even a ready-made ploye mix, over on Keep your pan temperature high when cooking these ployes - they need lots of heat to rise correctly.

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
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


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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Posted By: Percebes
Date Posted: 30 August 2017 at 17:52
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

I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.

Posted By: TasunkaWitko
Date Posted: 31 August 2017 at 08:34
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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Posted By: Melissa Mead
Date Posted: 01 September 2017 at 09:32
Does that mean it's gluten-free?

Melissa -

Posted By: TasunkaWitko
Date Posted: 01 September 2017 at 09:41
Hi, Melissa -

I did a quick Google search, and according to one site, it buckwheat is indeed gluten-free:

Quote The fact is, buckwheat is naturally gluten-free. It can be safely eaten and enjoyed by anyone with celiac disease and gluten sensitivity. Buckwheat is a grain (actually, a seed) that is not related to wheat at all. Termed a pseudo-cereal, this ancient food is in the same family as rhubarb and sorrel.

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Posted By: Melissa Mead
Date Posted: 02 September 2017 at 08:44

Melissa -

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