Today I am introducing you to one of the best known recipes of the Valley, Ployes, which I love. I have to admit, when I first had them, I was not a fan however, it did not take long for me to acquire a taste for them, especially when prepared properly. The following is the recipe many use in the Valley:
Preheat a metal skillet, on high. Do not grease it!
1 cup buckwheat flour 3/4 cup cold water
1/2 cup white flour 1-3/4 cups boiling water
1 tbls. baking powder 1 tsp. salt
Mix dry ingredients in a large bowl. Add the cold water and stir to form a thick dough. Add the boiling water and stir well, making a light, smooth batter.
Check the skillet for correct heat by dropping a small amount of the batter on the surface..it should crackle or sizzle on contact.
When the skillet is hot enough, spoon batter on the surface, one at a time, and spread with the back of a spoon to make a 4-8 in. thin pancake. Cook the ploye without flipping over. Batter will become yellow with small holes. When surface of ploye is dry, remove and stack on plate...keep covered until ready to serve.
Serve as a bread alternative with butter or as a desert with either molasses and butter or maple syrup.
Note: They should be served warm and moist. It is best to use real butter.
I hope you will try this wonderful recipe. If you must, turn them and serve as regular buckwheat pancakes.
I've heard about them, but never had any. They sound good. Thanks for the recipe.
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