Ploye – a delicious recipe with buckwheat flour, white flour, baking powder, salt, cold water, boiling water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Mix dry ingredients.
2
Add 2 cups cold water to the dry ingredients and mix well.
3
Let stand 5 minutes.
4
Add 1 cup boiling water and mix vigorously.
5
If batter looks too thick, add a little bit of cold water.
6
Pour batter as you would a pancake in cast iron skillet (the best) or I have used a breakfast plate to cook mine (you can make more than one at a time) and they came out very good. Let the ploye cook, you will see little holes come up everywhere, the more holes, the better your ploye is.
7
When you see that the mixture is not liquid anymore, your ploye is ready. Only cook on one side, a ploye is NOT to be turned to cook.
8
To really have good Ployes you have to mix your batter between each ploye.
862
kcal
Calories
61
g
Fat
70
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups buckwheat flour (farine de sarrasin in French), 1 cup white flour, 3 teaspoons baking powder, 1 teaspoon salt, and more.
Yes, Ploye falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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