- View
Ployes are soft, spongy buckwheat pancakes that have become a regional tradition in parts of Canada, especially New Brunswick. They are simple in preparation but rich in cultural meaning, often served as an everyday bread as much as a breakfast dish.
Unlike pancakes made from wheat flour, ployes are thin, airy, and cooked only on one side, giving them a distinctive look and texture. Their surface forms a delicate lace of bubbles that makes them instantly recognisable on the table.
Ployes are often eaten with butter, molasses, or jam, though they can also accompany hearty stews. They manage to feel both comforting and versatile, a food that adapts easily to different settings without losing its identity.
What Is Ployes?
A ploye is a pancake made from buckwheat flour blended with white flour, water, baking powder, and a touch of salt. The batter is thin and spread onto a hot griddle, where it bubbles gently until cooked through.
Unlike many pancakes, ployes are not flipped. They remain soft on top while forming a slightly crisp underside. This gives them a chewy, elastic bite, different from the fluffy rise associated with North American breakfast pancakes.
They are often stacked in layers, still warm from the pan, ready to be torn apart and spread with butter or drizzled with sweet syrup. Some families treat them like bread, serving them alongside soups or meat dishes.
Ingredients and Taste
The defining ingredient is buckwheat, a grain with a nutty and earthy flavour that sets ployes apart from sweeter wheat-based pancakes. Its distinctive taste is softened by the addition of white flour, which balances the density.
Baking powder helps create the air bubbles that give ployes their lace-like texture. Cooked on a hot griddle without flipping, they remain tender and light, with a surface that is almost sponge like in its softness.
The taste is mild yet nutty, with a subtle bitterness from the buckwheat that pairs beautifully with butter or sweet toppings. When eaten with stews, the flavour works like bread, soaking up broth and adding heartiness to the meal.
A Taste of History
Ployes trace their roots to the French speaking communities of Acadia, where buckwheat was a staple crop. The dish was practical, using inexpensive ingredients to create something filling that could be served morning or evening.
In rural parts of New Brunswick, ployes were often prepared in place of bread. The quick batter and fast cooking time made them a reliable option for families who needed a simple but nourishing accompaniment to daily meals.
Their French name reflects the Acadian heritage, linking them to a food culture shaped by both European tradition and the realities of Canadian farming. They became part of the rhythm of daily life, enjoyed across generations.
Today, ployes remain a cherished part of regional cuisine. They appear at family tables, community gatherings, and cultural festivals. More than just a pancake, they continue to symbolise resourcefulness, comfort, and the enduring character of Acadian foodways.
How to Make Ployes (Buckwheat Pancakes)
Ployes are traditional Acadian buckwheat pancakes from Northern New Brunswick and Quebec, known for their light, spongy texture and earthy flavour. They are cooked only on one side, giving a honeycomb like surface. Best served warm with butter, molasses, or alongside stews. See the recipe card at the bottom for printable directions
Ingredients
For the batter
- 180g buckwheat flour
- 60g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 350ml warm water
- 100ml milk (optional, for a softer texture)
For serving
- Butter
- Molasses or maple syrup
- Hearty stew (optional traditional pairing)
Cooking Instructions
Step 1: Mix the dry ingredients
To begin, take a large bowl and combine buckwheat flour, plain flour, baking powder, and salt. Whisk together to ensure even distribution. Move on to adding the liquids.
Step 2: Add the liquids
Gradually pour in the warm water and milk (if using), whisking until a smooth, pourable batter forms. The consistency should be slightly thinner than standard pancake batter. Proceed to resting.
Step 3: Rest the batter
Allow the batter to rest for 10–15 minutes at room temperature. This step lets the flour hydrate and gives the pancakes their characteristic texture. Prepare your pan while the batter rests.
Step 4: Heat the pan
Set a cast iron or heavy non-stick pan over medium heat. Do not add oil or butter, as ployes are cooked on a dry surface. The pan should be hot but not smoking. Continue with cooking the first ploye.
Step 5: Cook the ploye
Pour a small ladleful of batter into the centre of the hot pan, allowing it to spread naturally into a thin round. Do not flip. Tiny bubbles should appear on the surface as it cooks. Transition to checking doneness.
Step 6: Check for doneness
Cook for 2–3 minutes until the top surface looks set and the edges lift easily. The underside will be lightly browned while the top remains soft with a honeycomb texture. Remove and place on a clean towel. Continue with remaining batter.
Step 7: Repeat the process
Cook the remaining batter in the same way, stacking the ployes between a clean tea towel to keep them warm and moist. Avoid overcooking, as they should remain pliable. Transition to serving.
Final step: Serve warm
Serve ployes hot, spread with butter and molasses or maple syrup. Traditionally, they are also enjoyed alongside a bowl of stew or as an alternative to bread at the table. Presentation tip: Roll them up for easy dipping.
Variations and substitutions
- Substitute milk with extra warm water for a firmer, more traditional texture.
- Replace plain flour with all buckwheat flour for a gluten free version.
- If buckwheat flour is unavailable, use rye flour, though the flavour will differ.
Cooking Tips for Perfect Ployes
- Always cook ployes on a dry pan, never greased, to achieve authentic texture.
- Keep the batter slightly thin; too thick and the bubbles won’t form properly.
- Cover cooked ployes with a tea towel to prevent drying out before serving.
- Pair with hearty foods like chicken stew or tourtière for a truly Acadian experience.
Ployes (Buckwheat Pancakes)
Ingredients
For the batter
- 180 g buckwheat flour
- 60 g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 350 ml warm water
- 100 ml milk optional, for a softer texture
For serving
- Butter
- Molasses or maple syrup
- Hearty stew optional traditional pairing
Instructions
- To begin, take a large bowl and combine buckwheat flour, plain flour, baking powder, and salt. Whisk together to ensure even distribution. Move on to adding the liquids.
- Gradually pour in the warm water and milk (if using), whisking until a smooth, pourable batter forms. The consistency should be slightly thinner than standard pancake batter. Proceed to resting.
- Allow the batter to rest for 10–15 minutes at room temperature. This step lets the flour hydrate and gives the pancakes their characteristic texture. Prepare your pan while the batter rests.
- Set a cast iron or heavy non-stick pan over medium heat. Do not add oil or butter, as ployes are cooked on a dry surface. The pan should be hot but not smoking. Continue with cooking the first ploye.
- Pour a small ladleful of batter into the centre of the hot pan, allowing it to spread naturally into a thin round. Do not flip. Tiny bubbles should appear on the surface as it cooks. Transition to checking doneness.
- Cook for 2–3 minutes until the top surface looks set and the edges lift easily. The underside will be lightly browned while the top remains soft with a honeycomb texture. Remove and place on a clean towel. Continue with remaining batter.
- Cook the remaining batter in the same way, stacking the ployes between a clean tea towel to keep them warm and moist. Avoid overcooking, as they should remain pliable. Transition to serving.
- Serve ployes hot, spread with butter and molasses or maple syrup. Traditionally, they are also enjoyed alongside a bowl of stew or as an alternative to bread at the table. Presentation tip: Roll them up for easy dipping.
Leave a Review