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Ploye, Traditional Buckwheat Pancake

Name: Ploye, Traditional Buckwheat Pancake
Yield: Makes 8 pancakes
Ingredients: 1 cup light buckwheat flour; 1 cup rice flour; 4 teaspoons baking powder; 1 teaspoon salt; 1 1/2 cups water; 1/2 cup boiling water

by: Joana

November 4, 2014

3 Ratings

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Author Notes

Ploye is a traditional French Canadian pancake recipe made with buckwheat flour. This 3 ingredient dish is used in place of bread or served as a breakfast pancake. Great for lunch with chicken salad or served w/ warm maple syrup and lemon for brunch. Gluten free, egg free, dairy free and low FODMAP. —Joana

Makes 8 pancakes

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Directions

Mix dry ingredients in a bowl.
Add cold water, mix well and let stand for 10 minutes.
Add boiling water and mix vigorously; let stand for a few minutes.
Drop ½ cup of batter to make thin pancakes on a hot ungreased non-stick pan. As the batter is quite thick, you may have to spread it out.
Bake on one side for 2 minutes or until bubbles break and pancake is firm and dry. Coax from bottom of pan with a flexible spatula and flip the ploye to cook for about 30 seconds on the other side. Remove from pan and repeat until you have used all the batter. For best results, stir the batter before making each ploye. NOTE: the ploye resembles a crepe in thickness when cooking and, contrary to a pancake, is only cooked on one side and briefly turned over for a few seconds.
Remove to plate and serve.

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9 Reviews

Anne L. November 21, 2020

I’m sorry but this is not an authentic ploye recipe. And you never “flip” a ploye. You only cook it on one side. Classic condiments are: butter, cretons, brown sugar or molasses. That’s it 😊

Emily M. November 21, 2020

That is NOT a ploye. You need buckwheat flour, and you dont flip it....

Jessica B. November 21, 2020

This is not ployes... Its buckweat pancakes... Ployes are thine and yellow, not brown

Philippe M. November 21, 2020

I'm sure you're the kind of cook that uses plastic pellets to make bread. This recipe is total nonsense. First, buy the right kind of buckwheat flour, the recipe will be on the bag. You can safely use that recipe.

Julz M. November 21, 2020

This is not how you traditionally make ployes, every Brayon will tell you that much. You don’t use rice flour for the mix and you don’t flip.

Acorno November 20, 2020

I am a Brayonne. A french canadian who makes and knows Ploye. That is NOT a ploye. 1. there is no rice flour in a Ploye. 2. You never flip a ploye. It cooks on one side. It is ready when the batter is cooked when it yellow with nice eyes. 3. No one eats a ploye with lemon. You eat it ROLLED UP, with your hands and spread with butter, creton, molasses, maple/brown sugar or
maple syrup.

Author Comment

Joana November 12, 2014

Thank you for your feedback and I am very sorry to hear that... It is strange, because the dough doesn´t stay gummy at all. Maybe it´s because I forgot to put the original recipe note: "The ploye resembles a crepe in thickness when cooking and, contrary to a pancake, is only cooked on one side and briefly turned over for a few seconds." You can see it here: http://www.mygutfeeling.eu/ploye-traditional-buckwheat-pancake

MTBO November 21, 2020

The content of that link isn’t accurate. A Ploye is thinner than a pancake. It must NOT be turned over. Also, the rice flour probably throw off the mix, for a real Ploye it should be part of wheat flour, not rice flour. You can buy pre-blended Ploye mix online, all there is left to do is add water, whisk like there is no tomorrow and cook on a hot cast iron pan.

Lil R. November 12, 2014

Hmm did not turn out at all. Was very gummy in center no matter how long it cooked.

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