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