Ploye, Traditional Buckwheat Pancake – a delicious recipe with light buckwheat flour, rice flour, baking powder, salt, water, boiling water. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Mix dry ingredients in a bowl.
2
Add cold water, mix well and let stand for 10 minutes.
3
Add boiling water and mix vigorously; let stand for a few minutes.
4
Drop 1/2 cup of batter to make thin pancakes on a hot ungreased non-stick pan. As the batter is quite thick, you may have to spread it out.
5
Bake on one side for 2 minutes or until bubbles break and pancake is firm and dry. Coax from bottom of pan with a flexible spatula and flip the ploye to cook for about 30 seconds on the other side. Remove from pan and repeat until you have used all the batter. For best results, stir the batter before making each ploye. NOTE: the ploye resembles a crepe in thickness when cooking and, contrary to a pancake, is only cooked on one side and briefly turned over for a few seconds.
6
Remove to plate and serve.
488
kcal
Calories
31
g
Fat
48
g
Carbs
6
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: 1 cup light buckwheat flour, 1 cup rice flour, 4 teaspoons baking powder, 1 teaspoon salt, and more.
Yes, Ploye, Traditional Buckwheat Pancake falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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