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
  • Water
  • Wyman’s 4+1 Strawberries as a topper


  1. Whisk together all dry ingredients in a large bowl.
  2. Stir in about 1 cup of cold water, enough to make it into a wet paste. Amount may vary. Mix just until combined.
  3. 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.
  4. Let the batter sit for 30 – 45 minutes. You should see some bubbles form.
  5. Heat up your cast-iron skillet to medium-high.
  6. Once pan is heated, whisk up your batter for a few seconds to prepare it for cooking.
  7. 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.
  8. 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.
  9. Stack them on a plate, serve with Wyman’s 4+1 Strawberries and enjoy!

With a freezer full of Wyman’s,
your kitchen is full of possibilities.

Try these frozen fruit inspired recipes!