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Old 07-04-2006, 03:04 PM   #1
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Ploye-a northern Maine pancake

My grandmother used to make a pancake call "Ploye" by the French Americans in northern Maine (Aroostook County). It's not really a pancake and not really a crepe but a cross between the two? I remember her cooking them in a cast iron skillet on one side only, we would butter them and roll them up to eat. I know they're made of buckwheat flour, baking soda or powder and water but have been searching for the exact measurements for years. My Memere died when I was barely a teen and I never got the recipe from her.

I found a Ploye mix at LL Bean but would like to make my own (it'll be less expensive too!)

Thanks so much!



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Old 07-05-2006, 04:02 AM   #2
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Here is a link with a recipe for ploye. I hope it helps. http://www.recipezaar.com/151019


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Old 07-05-2006, 10:45 AM   #3
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Trish, let us know if it works out for you - certainly sounds tasty!
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
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Old 07-05-2006, 05:14 PM   #4
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Heres another one

From Long Island Newday 01/10/01

List of Ingredients

1 cup buckwheat flour
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 3/4 cups water, more if needed
1 tablespoon bacon fat or oil, optional


1. Sift flours into bowl along with baking powder and salt. Make well in center and add 1 cup water. Stir with whisk to form smooth paste.

2. Bring remaining 3/4 cup water to boil and stir into batter. (Batter should be consistency of whipping cream.)
3. Brush griddle or skillet with fat (if pan is well proved, this is not necessary). Heat until a few drops of water sputter when dropped on hot surface. Turn heat down quite low. Using pitcher or ladle, pour in 3 or 4 (4-inch) pancakes and cook over medium heat until upper surface of ployes are firm and undersides are golden brown, 2 to 3 minutes. (I often flip and brown upper surface, too, but that is not traditional.) Transfer ployes to plate, piling them on top of each other to keep them warm and moist. They should be about 1/8-inch thick. If too thick, add more boiling water to batter before cooking next batch. Makes 12 (4-inch) ployes or 3 to 4 servings.
They should be quite thin, thinner than a breakfast pancake. Tiny ones make excellent canapes.
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Old 07-05-2006, 06:04 PM   #5
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Maybe this one is good?

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Old 07-08-2006, 05:47 PM   #6
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I think I'm going to have to try ALL 3 recipes and see which one comes close. I'll let you guys know which one is the best and THANKS so much


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