I woke up this morning and there was no bread for breakfast. A girl on a gluten free, dairy free, egg free, low FODMAP diet cannot just go to the bakery and buy some…I wish!! This rarely happens, as there is always some frozen slices of bread for situations like this one. Well this time, there wasn’t, so I had to come up with something nice and fast for our sunny Sunday breakfast/brunch > so why not Ployes?
I read an article in a French magazine about the Acadian Region – an area in Canada and Northern Maine (USA) with French roots, language, and culture. They pointed out ploye as one of Acadia’s most traditional dishes. They described it as being simple and easy to make, nutritious and a very delicious pancake-type bread! They got my attention 🙂
Ploye is in fact a traditional buckwheat pancake that can accompany every meal, as a substitute for bread: a simple, cheap and easy to make carbohydrate filler food for the local population. The word ploye translates loosely to “plug,” suggesting it does just that: plug the stomach. Exactly what we needed!
The original three ingredients recipe includes wheat flour. This version is gluten free and I believe that it can still be improved, as it is not easy to wrap as the regular ones do. Feel free to leave a comment with suggestions. I am still quite happy with the result and hope you enjoy it too 🙂
The traditional toppings can be sweet or salty: maple syrup, butter, brown sugar, molasses, cretons, baked beans or fricot (a local traditional chicken stew). My favorite combo is maple syrup with lemon. I wonder how it would work with scrambled eggs (oh how I miss them…). I also suggest eating it with a simple chicken salad for lunch.
Ploye: Traditional Buckwheat Pancake
- 1 cup light buckwheat flour
- 1 cup rice flour
- 4 tsp baking powder
- 1 tsp salt
- 1 1/2 cups cold water
- 1/2 cup boiling water
- Mix dry ingredients in a bowl.
- Add cold water, mix well and let stand for 10 minutes.
- Add boiling water and mix vigorously; let stand for a few minutes.
- Drop 1/2 cup of batter to make thin pancakes on a hot ungreased non-stick pan. As the batter is quite thick, you may have to spread it out.
- Bake on one side for 2 minutes or until bubbles break and pancake is firm and dry. Coax from bottom of pan with a flexible spatula and flip the ploye to cook for about 30 seconds on the other side. Remove from pan and repeat until you have used all the batter. For best results, stir the batter before making each ploye.
- Remove to plate and serve.
Recipe in Portuguese:
Ploye: Panqueca Tradicional de Trigo Sarraceno
- 1 chávena de farinha de trigo sarraceno
- 1 chávena de farinha de arroz
- 4 colheres de chá de fermento em pó
- 1 colher de chá de sal
- 1 1/2 chávenas de água fria
- 1/2 chávena de água a ferver
- Misture os ingredientes secos numa tigela.
- Adicionar água fria, misture bem e deixe repousar durante 10 minutos.
- Adicione a água a ferver e misture vigorosamente; deixe descansar durante alguns minutos.
- Coloque 1/2 chávena do preparado numa frigideira anti-aderente aquecida. Como a massa é bastante grossa, espalhe-a bem com uma espátula.
- Deixe a massa cozinhar durante 2 minutos ou até que as bolhas rebentem e a panqueca esteja firme e seca. Com uma espátula flexível, vire a ploye e cozinhe durante aproximadamente 30 segundos. Retire da frigideira e repita até utilizar toda a massa. Para obter melhores resultados, bata a massa antes de fazer cada ploye.
- Retire para um prato e sirva.