Ploye

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Ploye
Ploye.jpg
Ployes
TypePancake
Place of originCanada
Region or stateNew Brunswick
Main ingredientsBuckwheat flour, wheat flour, baking powder, water

A ploye is a pancake type mix of buckwheat flour, wheat flour, baking powder and water which is extremely popular in the Madawaska region (New Brunswick), Canada.

Much like grits, or potatoes, the ploye was originally a simple carbohydrate filler food for the local population. It was very cheap, easy to make, and with local toppings, such as maple syrup or cretons, could vary in taste. This staple is often eaten with baked beans. Over time however it simply became a traditional dish.

The recipe varies from family to family and is handed down through the generations.[1] The batter itself is very thin and runny so as to ensure it does not get too thick while cooking. The ploye resembles a crêpe in thickness when cooking. In Madawaska, Maine, the ployes have a yellow color due to the type of buckwheat used in the mixture. Recipes sometimes include a little vinegar to keep the cakes from turning red.

A ploye, contrary to a pancake, is only cooked on one side[2] (but some turn it over after for a few seconds). Once cooked, it is buttered, and covered in maple syrup, brown sugar, molasses or cretons. It is then rolled or folded up and eaten. It is also served with the local traditional chicken stew called fricot, which more closely resembles chicken soup with homemade flour dumplings (also called sliders).

Ployes are often served at local events and fairs, such as the Ployes Festival[3] and Foire Brayonne.

See also[edit]

References[edit]

  1. ^ For example, see http://www.acadian.org/recipes.html#PLOYES and http://myownprivatekitchen.blogspot.com/2011/04/ploye-buckwheat-flatbread.html (accessed December 4, 2012)
  2. ^ http://www.food.com/recipe/ploye-151019 (accessed on December 4, 2012)
  3. ^ "Archived copy". Archived from the original on 2015-08-28. Retrieved 2015-08-26.CS1 maint: archived copy as title (link) (accessed on December 4, 2012)