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Recipe by Sandra Corriveau

A “ploye”, made with buckwheat flour, is part of history and tradition for the Madawaska Valley and surrounding area. The ploye had a place of honour at the table of large families and would often replace the bread. A real ploye is not turned while cooking. It can be eaten with butter, molasses, sugar and maple syrup.


  • 1 cup (250 ml) of white flour
  • 2 cups (500 ml) of buckwheat flour from Madawaska
  • 2 cups (500 ml) of cold water
  • 1 tsp. (5 ml) of fine salt


  1. Mix it all and add 2 cups (500 ml) of boiling water, and 2 tsp. (10 ml) of baking powder.
  2. Cook in a hot pan on one side only.
Ploye recipe pin EN