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    Home » Everything Amish » Plain Culture

    Amish Meets French: Ployes and Pancakes

    Published: May 20, 2015 · Updated: May 20, 2015 by Kevin Williams | Leave a Comment

    By Kevin Williams

    Ployes with a little butter and jam....this was my first ploye so I think was a little tentative about how to "decorate" it,  These ployes were on the menu at Dolly's in Frenchville, Maine.

    Ployes with a little butter and jam....this was my first ploye so I think was a little tentative about how to "decorate" it, These ployes were on the menu at Dolly's in Frenchville, Maine.

    Ployes  served at Chez Helen's in Madawaska Maine.

    Ployes served at Chez Helen's in Madawaska Maine.

    I have been discussing my visit to Acadia this week in far northern Maine and comparing and contrasting the food there with Amish cooking.  The two cultures aren't as far apart as you might think.  Many Amish have their roots in the Alsace-Lorraine region of France.   And the Acadians are descendants of French settlers to New England, so if you go far enough back you have some commonality.  I had never heard of ployes until I arrived in Acadia, but they are common on diner menus up there.  Ployes are not much more than a crepe or a pancake.   Pancakes and cornmeal cakes are popular among the Amish, ployes are popular among Acadians.  Both are basically flat, pancake-like pastries.  Ployes are genereally made with buckwheat which gives them, or can give them, a yellow hue.

    Locals either eat the ployes slathered with butter and maple syrup or they simply use the crepe to sop up any of the thick stew or chowder that they are commonly served with.  This is an interesting Wikipedia entry about ployes.

    Each family has their own recipe with slight variations, but the basic end product is the same....this is a common recipe.

    Amish Meets French: Ployes and Pancakes
     
    Print
    Prep time
    15 mins
    Cook time
    3 mins
    Total time
    18 mins
     
    Serves: 12 pancakes
    Ingredients
    • 1 cup light buckwheat flour
    • 1 cup white flour
    • 4 teaspoons baking powder
    • 1 teaspoon salt
    • 1 1⁄2 cups cold water
    • 1⁄2 cup boiling water
    Instructions
    1. Add cold water and let stand for 10 minutes.
    2. Add boiling water and drop to make thin 6" pancakes on hot griddle, 400 degrees
    3. Bake on one side only, until bubbles break and pancake is firm.
    4. Serve on warm platter.
    Wordpress Recipe Plugin by EasyRecipe
    3.2.2925

     

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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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