Classic Ployes with Strawberries
Ployes are a French-Acadian tradition and the perfectly delicious cross between a pancake and a crumpet. They are thinner than a pancake, only cooked on one side in a heated-just-right, dry cast iron pan.
- 1 cup unbleached, all-purpose flour
- 1 1/4 cup light buckwheat flour
- 1 tbsp baking powder
- 1 tsp salt
- Wyman’s 4+1 Strawberries as a topper
- Whisk together all dry ingredients in a large bowl.
- Stir in about 1 cup of cold water, enough to make it into a wet paste. Amount may vary. Mix just until combined.
- Start adding hot water (not boiling) 1/2 cup at a time. Use a whisk to mix. The goal is a smooth and thin batter with no lumps.
- Let the batter sit for 30 – 45 minutes. You should see some bubbles form.
- Heat up your cast-iron skillet to medium-high.
- Once pan is heated, whisk up your batter for a few seconds to prepare it for cooking.
- Drop a small scoop of ploye batter into the center of the pan – it should be able to cook through without burning on the bottom. Bubbles will form & pop. The top will start to dry as it cooks. Do NOT flip it, only cook on one side until the entire thing is dry on top.
- Use a thin metal spatula flipped over to carefully ease the edges up as it gets close to being done. Each one should only take a couple of minutes to cook through.
- Stack them on a plate, serve with Wyman’s 4+1 Strawberries and enjoy!