Ever tasted a ploye? Or perhaps a better question to ask is: do you know what a ploye is?
Never heard of it? Well, keep reading as we tell you what it is, various ways in which you can eat it, as well as a perfect recipe for you to try it out.
WHAT IS A PLOYE?
It’s a traditional pancake (although, unlike a pancake, it’s only cooked on one side) which is often eaten with baked beans and cretons. Once it has been cooked, it’s coated in butter, covered in maple syrup, brown sugar, molasses or cretons. Then, it’s rolled or folded up. Sounds like a pretty delish combo, doesn’t it?
The reason for its popularity is because it’s super easy to make, is cheap, and is incredibly tasty, especially if you’re adventurous with the toppings (cue our salmon recipe below).
WHERE DOES THE RECIPE COME FROM?
Ploye arrived with our French ancestors who settled between New Brunswick, Canada, and the St. John River Valley in Maine in 1785. Our ancestors adapted the recipe, replacing the black wheat that was traditionally used with a Japanese buckwheat (it’s a cheaper alternative).
WHY THE NAME ‘PLOYE’?
If you were wondering where the strange name originated from, so were we. It’s been theorized that it is derived from the word plier (to bend or fold), whereas some people believe that it comes from the ploye-ploye-ploye sound the batter makes when it is being stirred.
Now that you’re familiar with its interesting history, why not try it yourself by following this simple and traditional ploye recipe:
What you’ll need
- 1 cup light buckwheat flour
- 1 cup white flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1⁄2 cups cold water
- 1⁄2 cup boiling water
- Mix dry ingredients
- Add cold water and let stand for 10 minutes
- Add boiling water and drop to make thin 6″ pancakes on hot griddle, 400 degrees I use ungreased cast iron fry pan or non-stick electric griddle, ungreased
- Bake on one side only, until bubbles break and pancake is firm
- Serve on warm platter
If you’d like to spice it up a bit, why not try a smoked salmon ploye?
What you’ll need
- Dill and caper Rémoulade
- 2tsp fresh dill, finely chopped
- 2tsp fresh lemon juice
- 2tsp fresh lime juice
- 2tsp shallots, finely minced
- ¾ cup mayonnaise
- Pepper & salt to taste
- (Mix all ingredients together and refrigerate)
- Smoked Salmon
- Mix it all and add 2 cups of boiling water, and 2tps. of baking powder. Cook in a hot pan on one side only
- Add a slice of smoked salmon, a little rémoulade, a cilantro leaf
- Roll and enjoy
Once you’ve tasted the deliciousness, let us know what you thought of the dish! Not much of a food connoisseur? Perhaps you prefer to spend your time outside of the kitchen, preferring to play the best scratchcards to win on at Red Flush Canada. Whatever your preferences, you’ll satisfy any appetite when you visit the Red Flush Canada blog or casino site.