(pronounced: ploys)
HISTORY This recipe is one from the Madawaska Historial Society's REUNION FAMILIES' FAVORITE RECIPES. Copies of the cookbook may be ordered directly from the Historical Society, Madawaska, Maine 04756. This recipe is a Pelletier Family Reunion recipe which comes from Geraldine P. Chasse. 
  • 1 cup buckwheat flour
  • 1 teaspoon salt
  • about 1 cup boiling water
  • 1 cup white flour
  • 2-1/2 teaspoon baking powder
PREPARATION Sift the buckwheat and white flour plus salt in a mixing bowl. Mix well and add cold water to make a fairly thin (not too thin) batter. Pour boiling water over mixture, stirring constantly, until to a good spreading consistency. Add baking powder and stir again until batter becomes frothy. Pour a large tablespoon of batter on a very hot cast-iron skillet. The ployes will rise when fully cooked and the top will look like a sponge. Cook on one side only.

You can grease the skillet with a small slice of salt pork. It adds flavor. Ployes can be refrigerated in a plastic bag to be eaten later. They rewarm well in the microwave oven or the same skillet used to cook them. Sprinkle a drop of water on skillet to test heat. If the skillet is hot enough, the drop of water will dance.

Close this window to return to the "Notre Cuisine..." listings
(Left click on the "X" in upper right-hand corner of this window.)