Ploye: your new waffle/pancake contender
Watch me make this on my YouTube channel!
Yield: 16 ployes
1 cup all-purpose flour
1 cup buckwheat flour
4 teaspoons baking powder
1 teaspoon kosher salt
1½ cups water (room temperature)
½ cup boiling water
Add flours, baking powder and salt to a medium bowl. Whisk to combine. Add room temperature water. Whisk to combine. Let sit for 5 minutes.
Add boiling water, whisk vigorously to combine and let sit for 5 minutes.
Place a medium nonstick pan over medium low heat. Once pan is hot, pour a ¼ cup of the batter in the pan. Swirl pan to distribute batter. As the ploye cooks, it will form bubbles. Cook until no light portions of the batter remain, approximately 45 seconds to 1 minute. Do not flip.
Serve with your favorite toppings, sweet or savory, or as is. Traditionally, the ploye is eaten by rolling it up into a tube-like shape and then taking a bite (no forks or knives needed)!
Traditional toppings?
Traditional toppings include a pork pate called creton or you can dip in maple syrup or sprinkle a little brown sugar over it. Also, eating it plain (rolled up, of course) and using it to sop up soups and sauces is also traditional!
Excellent. Thanks!
Very cool! We will add this to our skiing adventure meal planning next winter!
How fun… and delicious!