Ployes are buckwheat flour pancakes that you do not flip; they cook on one side only. No one really knows, as with a lot of traditional foods, exactly what or who occasioned the first ploye, but the Brayons (people living in northwest of New-Brunswick) have been eating them for years and years - most often with brown sugar and cretons, a pork spread with onions and spices. The possibilities for ploye are endless, however; you can butter them and pour syrup on top; you can roll them up with eggs; or you can serve them instead of bread at a corn boil.
To my tastes, the best accompaniment for ployes are baked beans, cooked all day long in molasses and maple syrup. So here I have my family's baked beans recipe and the recipe for ployes that's on La Brayonne Buckwheat Flour package. Enjoy!
You can order some good buckwheat flour here.
Note: The beans need to be soaked overnight prior to cooking.
Ployes
2 cups buckwheat flour
1 cup white flour
2 cups cold water
1 teaspoon salt
2 cups hot water
2 teaspoons baking powder
Mix the flours together. Whisk the cold water in. Add the salt then the hot water. Mix well, you don't want any clumps. Add the baking powder.
In a hot pan, on medium-high heat, pour the mixture to the desired size, as you would a pancake.
Once the top is dry, it's ready. It takes about 2 minutes.
Maple Syrup Baked Beans
1 bag (900g, 2lb) of haricot (white pea) beans 3 chopped onions 1 cup ketchup 1/2 cup maple syrup 1/4 cup brown sugar 1/4 cup molasses 1/4 cup chili sauce 2 tablespoons mustard 2 teaspoons balsamic vinegar
Soak the beans in cold water overnight. Mix all the other ingredients together. Drain the beans and add with the sauce. Put everything in a big pot or slow cooker, then add enough water to cover the beans. Cook 6 to 8 hours at 275°F covered or in slow cooker on low or medium for 6-8 hours, depending if you like them firm or soft. Once cooked, add salt to taste.