3-components Acadian Flatsbreads served for breakfast, lunch and dinner

In Aroostook County, on the top of the state, St. John's Valley is called the “crown of Maine”. This remote region, which is home to the population of Maine Acadian, who came from Canada, came from French settlers in the early 17th century. After centuries of upheaval and persecution, the Akadians continue to make their homes in Maine and the Canadian Navy Province, where they strive to preserve and respect their unique heritage. One of the basic foods of the heritage is Ployes.

Ployes (“boys” rhyming) is a unique pancake circle-scrumet-flelatbread hybrid that they love in the Achievement community. These versatile flat breads are served with every meal of the sun. The most traditional way of service is to dispel them with butter, roll them up and immerse them in soup or stew. But you can serve them with fruits, syrup or molasses for breakfast or dessert.

It's easy to see why they are so popular in this region. The pancake -like dough only takes a few minutes to make and cook (the best cast pan or pan). They are locally prepared with plenty of buckwheat flour, and every meal is a quick cooked and economical accompaniment.

These buckwheat pancakes are so much cared for in the area that the city of Fort Kent holds a Ploye festival every year, where the terrible chefs work together to make the world's largest ploye (12 feet in diameter so far!). But you don't have to visit the distant northern Maine to enjoy them. I tried the road through the Ployes Pile to make my recipe below. It takes only three main ingredients for cooking and only a few minutes. The pan is hot, these hips are a pleasant salty booth for a dinner roll, or a sweet enjoyment when sprinkled with cinnamon sugar or immersed in syrup or molasses.

Best buckwheat flour for drops

Although I grew up in Maine, I don't know much about Ployes before I was deeply immersed in history when I worked on this recipe. Fortunately, the Bouchard Family Farms, in the sixth generation, is not only increased by the buckwheat that is needed to make rumors from scratch, but also sells a pre-made mixture (the only commercial Ploye mixture in the world!).

I ordered a bag of buckwheat and whipped a dough from the mixture to see this pancake. I heated a cast iron frying pan with a spoon spoon on the dough, divided it into a thin wheel, and watched with fear when hundreds of tiny bubbles were formed on the surface of each characteristic yellow pancake. In just over a minute, Ploye was rewritten and was ready to serve it straight from the pan. I made sure to cook only on one side – caves and other academic sources emphasize that you never Turn a prophet. Instead, cook one side, allowing the source of bubbles and the blasting of cushioned air pockets. It had a balanced earthy, slightly walnut taste of the unique type of buckwheat flour of the dough.

The traditional Academy of Ployes is a tasty buckwheat breed of silver-skinned buckwheat breed, which grows in the region of St. John Valley in North Kanada and Canada. It has a lighter, less confident taste and green-yellow color, which is much lighter than American, French or Japanese buckwheat varieties, which are typically deep lilaben brown. And while these other buckwheat varieties are easily accessible to many of the United States grocery stores to make real hips, I definitely suggest that you look for Maine-produced buckwheat such as Bouchard Family Farms or Maine Grains brands. But if you replace another new buckwheat flour, you know that Ployes is dark purple-brown, not yellow, and the pancake will be stronger buckwheat taste.

Find the corresponding ratio of the components of Ployes

In fact, buckwheat is not at all wheat, but the seed of a floral plant that can be ground into flour. Of course, it is gluten-free, but Ployes needs a little gluten formation to preserve their shape and have a flexible texture. I tried the Acadian recipes for Ployes, which required different amounts of flour, and finally two parts of buckwheat flour and one part of flour. This creates a pancake that has a balanced earthy, walnut flavor and ideal flexible structure.

A tablespoon of baking powder gives signature holes (known as “Les Yeux” or “Eye”) and adding enough water to make the dough into a better pouring consistency to easily spread to a thin flat disk than a crepe (but do not call creep!).

Unlike other pancakes, Ployes does not contain added fat and not traditionally cooked in fat. So to ensure that the pancake is easily released from the pan when cooking, it is important to heat the blank pan. A well -seasoned cast iron frying pan is the best – and the most traditional choice. Since the pan remains empty, I do not recommend a non -stick or ceramic frying pan as it can damage the pan coating over time.

After cooking, they can be served in various ways all delicious, even sweet: tasty serving, spread with cretons (a quebecois minced pork), filled with other meats, vegetables and/or cheeses, or simply buttered and rolled into roasted, soups or fried beans. Or, for a sweet and light breakfast, pull it with butter and sprinkle with cinnamon sugar, roll and dip in molasses or maple syrup and/or fill with jam, berries or whipped cream.

Cooking method
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