Acadian
Ployes — Acadian Buckwheat Pancakes
The Acadian answer to hard times
New Brunswick historical recordPloyes are the Acadian buckwheat pancake — cooked on one side only, thin, slightly lacy, with a distinctive earthy flavour. Buckwheat was cheap to grow in northern NB, making ployes the Depression-era staple of Acadian households. Served with molasses, pork fat, or bean soup poured over.
Source: New Brunswick historical record
Ingredients
- 1 cup buckwheat flour
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1¼ cups cold water
- ¼ cup boiling water
Instructions
- Mix buckwheat flour, all-purpose flour, baking powder, and salt together.
- Add cold water and stir until smooth.
- Add the boiling water and stir — this is the trick that makes ployes light. The batter should be pourable but not watery.
- Heat a dry cast iron griddle or skillet over medium-high heat until very hot.
- Pour batter by ¼ cup onto the griddle. DO NOT flip — ployes are cooked on one side only.
- Cook until the surface is fully set and no longer shiny, about 2–3 minutes. The top should look dry and slightly porous.
- Remove and serve immediately, or stack and keep warm.
✦ Kitchen Notes
- The secret to ployes is the hot griddle and the boiling water. No butter or oil on the pan.
- Serve with molasses and salt pork fat — the traditional Acadian way. Or ladle your bean soup right over a stack.