Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
Recipe for Franco-Accadian Ploye (Acadian pancake)
Origins of ployes
It is a dish or rather a type of bread traditionally prepared in the French colony of Acadia. The latter encompassed the maritime provinces of present-day Canada, parts of Quebec and northern Maine in the United States. Acadian ployes are thin pancakes made with a basic mixture of buckwheat flour, plain flour, baking powder, salt and water. They are deeply rooted in the lifestyle and diet of the Franco-Acadian refugees who settled in eastern Canada in the 18th century. Note that it is also a traditional food in the far northeast of North America.
They are eaten for breakfast or as an accompaniment to a dish in the Acadian tradition. Serving ployes is still a Madawaska Valley tradition. They are present on many tables in the region where they have sometimes replaced bread. Unlike pancakes or crepes, a ploye is not turned when cooking, because it is only cooked on one side.
They are traditionally served with savory foods, such as creton pâté or fricot, a kind of broth - generally chicken. Ployes can also be served sweetened with molasses, sugar, butter or maple syrup.
Ployes recipe
Ingredients :
Allow 15 minutes of preparation time, 30 to 45 minutes of resting time and approximately 25 minutes of cooking time.
Ingredients for 6 to 8 ployes
150 g buckwheat flour
120 g of flour
1 tablespoon of baking powder
1 teaspoon of salt
230 ml of cold water
170 ml of hot water
Preparation
Combine both flours, baking powder and salt in a large bowl. Add the cold water while whisking to avoid lumps forming. Add hot water gradually to obtain a batter similar to that of pancakes, while mixing continuously.
Let sit for 30 to 45 minutes. Bubbles should form in the batter.
Heat a cast iron skillet over the stove. The cast iron pan is ideal for cooking ployes, as it can withstand high heat for a fairly long period of time. If you don't have one, you can use a non-stick pan, but the result will be different.
Pour a small amount of batter onto the pan to test it. Eyes - or small holes - should form on its surface a few seconds after pouring the batter. The ploye should cook completely without burning underneath, as it is only cooked on one side. The top should dry out as it cooks. Cooking the ploye takes just a few minutes. It is cooked when the top is completely dry and the edges rise up.
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