Ploye

Ploye is a type of pancake made from buckwheat, wheat flour, baking powder and water. It is a traditional dish of the Acadian people, particularly in the Madawaska region of northwestern New Brunswick, Canada, and the St. John Valley of northern Maine, United States.

History

The origins of the ploye can be traced back to the 18th century when the Acadians were exiled from Nova Scotia and settled in the Madawaska region. The Acadians adopted the use of buckwheat from the First Nations people and began to make ployes as a staple food.

Preparation

To prepare a ploye, the dry ingredients are mixed together, then water is added to make a thin batter. The batter is then ladled onto a hot, ungreased griddle and cooked until bubbles form on the surface and the edges become dry. Unlike most pancakes, ployes are only cooked on one side. They are traditionally served with maple syrup, molasses, or rolled up with cretons (a pork spread).

Cultural Significance

Ployes have a significant cultural importance in the Madawaska region. The annual Ploye Festival is held in Fort Kent, Maine, where the world's largest ploye was cooked in 2014. Ployes are also a common sight at local fairs and festivals in the St. John Valley and Madawaska region.

Variations

There are several variations of the ploye. Some recipes use only buckwheat flour, while others use a combination of buckwheat and wheat flour. Some people add eggs or milk to the batter, while others prefer a vegan version with just water. The size of the ploye can also vary, from small, bite-sized pancakes to larger ones that are the size of a dinner plate.

See Also

• Acadian cuisine
• Buckwheat pancake
• List of pancakes

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