Ploye: your new waffle/pancake contender


Watch me make this on my YouTube channel!

The Ploye is an Acadian dish and can be eaten at breakfast, lunch or dinner – in a sweet or savory context. It’s similar to a pancake, but traditionally you do not flip a ploye when cooking.

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)!

We’re Going To Canada! (And it has nothing to do with the US election)

Super Sous and I are off to Whistler, Canada!

We are so excited to be cooking at the Whistler Cornucopia celebration of wine and food event this coming week/weekend.

To all my Canadian friends and those of you coming to Canada specifically for this event (yay!), I’ll be judging a cooking competition on Thursday morning, cooking for a luncheon on Saturday afternoon and doing a cooking demo featuring 2 delicious dishes from Great Food Starts Fresh Sunday morning.

It really looks like a fantastic event and we are so happy to be a part of it.

What’s more? I get to hang out with Canadian Latte!