La ploye

The ploy

Ploye is a type of pancake made from buckwheat and wheat flours, water and baking powder, which is very popular in the Madawaska region of New Brunswick (Canada) as well as in northern Maine (UNITED STATES). A gourmet version is produced at the very renowned Au pied de Cochon restaurant in Quebec. This is a ploye renamed "plogue" by them, the Plogue à Champlain is in fact a combination of pan-fried foie gras, grilled bacon, eggs, potatoes, cheese and a sauce of Maple syrup.

Ingredients

  • 2 cups of buckwheat flour
  • 4 cups of water
  • 1 C. teaspoon baking powder
  • 1/2 tsp. teaspoon of salt

The preparation

  • In a bowl, whisk with water, baking powder and salt.
  • Cook in a pan (a cast iron pan makes the best ploys) over medium heat, calculating about 1/4 cup of dough for each ploy.
  • Turn the pan over when the bubbles (little eyes as chenous said) begin to form.

Credit: Pépére’s recipes (https://www.facebook.com/groups/129606024054127/)

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