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.