Ployes—traditional Acadian pancakes—are a cross between pancakes and airy crumpets, and are the best thing to spread with butter and mop up a pot of beans or fricot, traditional Acadian chicken and dumpling stew. Most modern recipes for ployes call for baking powder as the leavening agent, but according to Father Paul Dumais, a preacher in Maine who's become something of a local authority on the matter, the original recipe calls for a naturally fermented dough that adds extra tang and richness to the bread. We've adapted his recipe here.
The silverskin buckwheat flour we call for in this recipe can't be swapped out for darker, nuttier conventional buckwheat flour. But you can order silverskin buckwheat flour, and even a ready-made ploye mix, over on ployes.com. Keep your pan temperature high when cooking these ployes—they need lots of heat to rise correctly.
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For the Preferment
- 1 1⁄2 cups all-purpose flour
- 1 1⁄3 cups silverskin buckwheat flour (buy it at ployes.com
- 1 2⁄3 cups water
- 1⁄4 tsp. active dry yeast
For the Pancakes
- 1 tbsp. kosher salt
- 6-8 tbsp. cold water
- Canola oil, for greasing