Best 4 Ploye Recipes
Ploye is a traditional Acadian flatbread that has been enjoyed for generations. Its origins can be traced back to the 17th century when French settlers brought their culinary traditions to North America. Ploye is made with simple ingredients like flour, water, salt, and shortening. Despite its humble beginnings, ploye has become a beloved dish that is often served at gatherings and celebrations. Its unique flavor and texture make it a favorite among those who appreciate traditional Acadian cuisine. If you're looking for a delicious and authentic recipe to try, ploye is a must-have.
Here are our top 4 tried and tested recipes!
PLOYE
This occupies a place of choice in our community. The Ploye looks like a pancake but is prepared with buckweat flour. It is used in place of bread. If you come from Northern New Brunswick and you are a BRAYON, it is a common thing to eat and is delicious. I posted it here so I would'nt loose it. After they are cooked, we spread butter on, roll them up and eat them that way. Some people like to finish a meal with one of these ploye drizzled with molasses as a dessert.
Provided by Terry in New Brunsw
Categories Breads
Time 30m
Yield 20 ployes
Number Of Ingredients 6
Steps:
- Mix dry ingredients.
- Add 2 cups cold water to the dry ingredients and mix well.
- Let stand 5 minutes.
- Add 1 cup boiling water and mix vigorously.
- If batter looks too thick, add a little bit of cold water.
- 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.
- 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.
- To really have good Ployes you have to mix your batter between each ploye.
PLOYES
Provided by Food Network
Time 20m
Yield 15 ployes
Number Of Ingredients 5
Steps:
- Mix together the buckwheat flour, white flour, baking powder and salt with 3/4 cup/175 ml cold water to make a paste. Add the boiling water and mix until smooth and runny. Let the batter sit for 30 minutes.
- Heat a cast-iron griddle. Without adding any fat, ladle the mixture onto the griddle and let it run into small pancakes. Watch bubbles form all over the cakes and wait until the top of the cakes are completely dry. (Do not flip the ployes until they are completely cooked.) Once they look dry, flip them and just "kiss" the pan with the other side.
- Keep the cooked ployes warm in a warm oven while you fry the rest.
PLOGUES RECIPE - (4.7/5)
Provided by JimMac
Number Of Ingredients 6
Steps:
- Mix dry ingredients. Add cold water and let stand for 10 minutes. Add boiling water and drop to make thin 6" pancakes on hot griddle, 400 degrees (200 C.). Bake on one side only, until bubbled and firm. Serve on warm platter, cover with napkins.
PLOYES: FRENCH BUCKWHEAT PANCAKES
A French Canadian crepe that is used in place of bread or served as a breakfast pancake. Great for lunch wrapped around chicken salad or served w/ warm maple syrup for brunch.I highly recommend using Rumford brand baking powder.
Provided by Aroostook
Categories Breakfast
Time 30m
Yield 12 crepes
Number Of Ingredients 6
Steps:
- Mix dry ingredients.
- Add cold water and let stand for 10 minutes.
- Add boiling water and drop to make thin 6" pancakes on hot griddle, 400 degrees I use ungreased cast iron fry pan or non-stick electric griddle, ungreased.
- Bake on one side only, until bubbles break and pancake is firm.
- Serve on warm platter.
Tips:
- Choose the Right Flour: All-purpose flour is the most common choice for ploye, but you can also use bread flour or a blend of the two. Bread flour will give you a chewier texture, while all-purpose flour will give you a more tender texture.
- Use Cold Butter: Cold butter is essential for creating flaky layers in your ploye. Make sure to keep the butter cold until you are ready to use it.
- Work the Dough Quickly: Overworking the dough will make it tough. Work the dough just until it comes together, then stop.
- Chill the Dough: Chilling the dough before rolling it out will help to prevent it from sticking to the rolling pin. It will also make the dough easier to work with.
- Roll the Dough Thin: The thinner you roll the dough, the flakier your ploye will be. Try to roll the dough out to a thickness of about 1/8 inch.
- Bake the Ploye Until Golden Brown: Ploye is done baking when it is golden brown and the edges are slightly crisp.
Conclusion:
Ploye is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is a great addition to any meal, and it is sure to be a hit with your family and friends. With a little practice, you can master the art of making ploye and impress your loved ones with this traditional Acadian bread.
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