Ploye
Discover the heartwarming charm of ploye, a traditional Acadian buckwheat pancake that’s both simple and soulful. Made with a mix of buckwheat flour, a touch of all-purpose flour, and a hint of vinegar for extra fluffiness, ploye is a one-of-a-kind treat with a uniquely soft, bubbly texture. This no-flip pancake is quick to prepare, requiring just 20 minutes from start to finish, and cooked on a dry skillet for its signature golden underside. Traditionally served warm and unadorned, ployes shine as a versatile accompaniment to both sweet and savory dishes—think melted butter and syrup for breakfast, or a side to hearty stews and soups. Perfectly light and naturally gluten-friendly (when using gluten-free all-purpose flour), ploye brings an authentic taste of Acadian heritage to your table. For the ultimate experience, enjoy them fresh and warm straight from the skillet!
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 0.25 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1.25 cups Warm water
- 0.5 teaspoon White vinegar (optional for extra fluffiness)
Instructions
In a medium mixing bowl, combine the buckwheat flour, all-purpose flour, baking powder, and salt. Mix the dry ingredients thoroughly to distribute the baking powder and salt evenly.
Gradually add the warm water to the dry ingredients, whisking continuously to avoid lumps. If desired, stir in the white vinegar at this stage for extra fluffiness.
The batter should be thin and smooth, like a crepe batter. Let the batter rest for 5 minutes to allow the baking powder to activate.
Heat a non-stick skillet or griddle over medium heat. Do not grease the pan; ployes are traditionally cooked on a dry surface to maintain their characteristic texture.
Pour about 1/4 cup of batter onto the hot skillet, spreading it gently into a thin, even round. You will notice bubbles forming on the surface—this is key to the ploye’s texture.
Cook the ploye for 1-2 minutes without flipping. The top should set, and the underside should have a light golden color. Do not flip the ploye, as it should only be cooked on one side.
Remove the cooked ploye from the skillet and place it on a clean towel. Cover it to keep warm while you cook the remaining batter.
Serve ployes warm with butter, syrup, or as a side to your favorite savory dishes. They are best eaten fresh but can be reheated gently in a skillet.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1041 mg | 45% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 0.1 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 584 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
