Buckwheat pancakes, known as Ployes, are a beloved staples of the Maine French-Canadian breakfast. My recipe is less traditional, and for that I am sure a Grand-Memere of the past is cursing me from the grave. But Ployes traditionally take planning to prepare, though they are simple enough. You basically take your buckwheat with a little sugar and salt, pour boiling water over the top, stir, and let sit in the refrigerator overnight. The next morning you cook these delicious pancakes on an ungreased cast iron pan, and serve them like crepes, with the filling (fruit or meat) poured on. Because this is French-Canadian, this is where the cheese, meat, lard, bacon, eggs, maple syrup, and sugar comes in. I prefer fruit, but to each his or her own.
If these sound delicious, they are, and I encourage you to try your hand. But this morning, my seventh day of not being allowed caffeine of any sort, I woke up wanting pancakes NOW, not in 12 hours, and reached for my stores to create a delicious variation on these hearty, nutritionally dense, energy-packed pancakes.
Ployes aka Buckwheat Pancakes
This is developed from the Buckwheat Pancake Recipe from Bob’s Red Mill. If you want to save time, buy the mix. If you want to save money or can’t be bothered to go to the store, here is a recipe below:
- 1 Cup Buckwheat flour
- 1 Cup Whole Grain flour (Whole Wheat or a GF alternative. Bobs Red Mill has a LOT of whole grain options.)
- 2 Tbsp brown sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 Cup Plain Unsweetened rice milk
- 3 Tbsp coconut oil
- Egg-free equivalent to 2 eggs (I use Ener-G Egg replacer) or two actual eggs if your diet allows
- Blueberries, apples, strawberries, etc. (optional)
- Heat a nonstick skillet to just shy of medium heat. I find a non-stick pan essential, as ALL non-stick spray has soy lecithin in it. My mother swears she saw a soy free version in a Mardens once, but I think it was a purple squirrel.
- Combine your dry ingredients: Flour, sugar, leveners, and salt.
- In a separate bowl, combine your wet ingredients: Milk, oil, and egg-substitute.
- Pour wet into dry and stir until just shy of mixed, then add your fruit if you wish. **This is very important: Your fruit must be warm or at worst room temperature –not frozen!!–i find heating up any fruit in the microwave or quickly sautéing it keeps those nasty raw spots around the fruit at bay.*
- Plop your ployes on your pan one 1/4 cup at a time. They are thick. Watch not for giant bubbles, but for a general forming around the top of the pancake, and check underneath to make sure they do not burn. I find when I do a new recipe, I always burn the first one, so no worries if the first one goes to the dog.