|Place of origin||Canada and United States|
|Main ingredients||Buckwheat flour, wheat flour, baking powder, water|
|Cookbook: Ploye Media: Ploye|
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. 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 county N.B. the ploye have a yellow color due to the type of buckwheat used in the mixture. It sometimes includes a little vinegar to keep the resulting cakes from turning red.
A ploye, contrary to a pancake, is only cooked on one side (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).
- 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)
- http://www.food.com/recipe/ploye-151019 (accessed on December 4, 2012)
- http://www.ployes.com/news/festival.html (accessed on December 4, 2012)
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