Plough (Acadian La Ploye)

A "ploye", made with buckwheat flour, is part of history and tradition for the Madawaska Valley and surrounding area. The "ploye" had a place of honour at the table for numerous families and would often replace the bread. A real "ploye" is not turned while cooking; it can be eaten with butter, molasses, sugar and maple syrup.

1 cup buckwheat flour, unbleached from Madawaska 250 mL)
1 cup all-purpose flour, unbleached (250 mL)
4 tsp. baking powder (20 mL)
1 tsp. kosher salt (5 mL)
1½ cups water, cold (375 mL)
½ cup water, boiling (125 mL)

Mix dry ingredients. Add cold water and let stand for 10 minutes. Add boiling water until consistency is similar to pancake batter, and drop to make thin 6" pancakes on hot griddle. Cook on one side only, until top has bubbled and is firm. Serve on warm platter, cover with napkins.

For breakfast, serve the ploys with crêtons, a spicy pork meat spread. For lunch, try serving with butter, and at dinner, with maple syrup or molasses for a sweet treat!