Growing Chefs! Ontario Ployes


These griddle cakes are perfect for eating with chicken stew, cretons, or even hot dogs!
50 to 60 pieces
1 cup buckwheat flour1 cup flour1 tablespoon baking powder1 teaspoon salt1 1/2 cups cold water1/2 cup boiling water Oil for cooking
Measuring cupsMeasuring spoonsLarge mixing bowlBowls of various sizesWooden spoonMedium pot or kettleLadleCast iron pan or griddleSpatulaDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Measure out the buckwheat and flour. Measure out baking powder, salt and water.

Get Cooking!

In a large bowl, mix buckwheat flour, flour, baking powder, and salt. Add cold water and mix well; let stand for 5 minutes.

Bring water to a boil, then stir in; let stand another 5 minutes.

Using a spoon, scoop roughly a tablespoon of batter and pour onto a hot, lightly greased cast iron pan. Using the back of the spoon, quickly spread batter in a circular motion so that it is quite thin.

When the surface is dry and the ploye is covered with holes, it is ready to be removed from the pan. Unlike pancakes, ployes are cooked only on 1 side. For best results stir batter between each ploye.