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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Traditional Acadian/Breton recipe. Eaten wrapped around sweet or savory foods or as a bread with meals. I grew up with these and was always amazed at how much people loved them the first time they tasted them! Ingredients:
* 2 cups buckwheat flour (farine de sarrasin in french) |
* 1 cup white flour |
* 3 teaspoons baking powder |
* 1 teaspoon salt |
* 2 cups cold water |
* 1 cup boiling water |
Directions:
1. 1 Mix dry ingredients.
2. 2 Add 2 cups cold water to the dry ingredients and mix well.
3. 3 Let stand 5 minutes.
4. 4 Add 1 cup boiling water and mix vigorously.
5. 5 If batter looks too thick, add a little bit of cold water.
6. 6 Pour batter as you would a pancake in cast iron skillet (the best) or I have used a breakfast plate to cook mine (you can make more than one at a time) and they came out very good. Let the ploye cook, you will see little holes come up everywhere, the more holes, the better your ploye is.
7. 7 When you see that the mixture is not liquid anymore, your ploye is ready. Only cook on one side, a ploye is NOT to be turned to cook.
8. 8 To really have good Ployes you have to mix your batter between each ploye.
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