Ployes, buckwheat flatbread, date back to 18th century Acadian communities, of French heritage, on the Maine-New Brunswick border. The buckwheat flatbread originally served as inexpensive bread source for settlers as buckwheat, first cultivated in Southeast Asia, is a hardy plant with a short growing season and grows well in most soils, making it popular in both northern France and North America. Ployes are similar in style to galettes de sarrasin, buckwheat flatbread from the Brittany region of France, likely inspiration for French settlers. I like to eat ployes with toppings similar to pancakes including butter, maple syrup, brown sugar or peanut butter. They are also delicious with savory foods and are often served with stewed meats such as bacon braised chicken and beer stewed pork.
1 c buckwheat flour
½ c flour
1 ½ tsp baking powder
½ tsp salt
1 c cold water
1 ½ c boiling water
1. Thoroughly combine dry ingredients and cold water in a medium mixing bowl. Let rest for 5 minutes.
2. Vigorously whisk boiling water into buckwheat batter and continue whisking until batter is smooth. Let rest for 30 minutes.
3. Heat a non-stick skillet over medium-high heat. Once skillet is hot, whisk batter and pour ¼ c batter onto skillet. Cook ploye until air bubbles are cleared of liquid and bottom is golden brown, 1-2 minutes and do not flip. Remove ploye from skillet by carefully lifting all edges before fully removing ploye. Repeat process with remaining batter, whisking batter before making each ploye.
4. Serve ployes warm or room temperature with desired toppings.
Makes 8-10 ployes