Sharing our French Canadian heritage with a monthly recipe from our childhood, hoping to inspire similar traditions and memories for our daughters
Both Hubby and I grew up with buckwheat pancakes. In Quebec, they are crepes au sarasin, that is thin buckwheat crepes with or without a filling, drizzled with maple syrup. In New Brunswick, an Acadian breakfast treat are ployes, buckwheat pancakes, topped with butter and brown sugar and often eaten with baked beans.
We were at a tourism conference with a section on Acadian heritage when both pepere, Hubby's father, and Hubby excitedly came to get me with warm, sweet treats in their hands. Not having eaten them in years, they were excited to get their hands on these breakfast treats, instantly drawing Hubby back to his youth when his memere (grandmother) would make them. This is how the girls and I were introduced to ployes, small buckwheat pancakes, topped with brown sugar. We found a recipe and have been enjoying them every few months ever since. Traditionally, these were a griddle "bread", an inexpensive filler eaten with most meals.
- 1 cup buckwheat flour
- 1/2 cup all purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 3/4 cup cold water
- 1 3/4 cup boiling water
1. Sift together dry ingredients. Add the cold water and stir into a thick dough. Add the boiling water, and whisk until smooth.
2. Heat an ungreased pan or griddle until a drop of batter sizzles when dropped on the pan. Pour a tablespoon full onto the hot pan, and let cook, without flipping, until the top surface is dry, approximately 3-4 minutes.
To enjoy, spread with butter and brown sugar. And you don't need a fork - this is breakfast finger food (unless you're having them with beans...). Just fold in half and dig in.
Find our other French Canadian recipes here.