Ployes or Canadian Buckwheat Pancakes are hearty, delicious pancakes, and worthy of a Canadian Mountie! They are even better when drenched in butter and 100% Pure Canadian Maple Syrup and served with a side of Maple Syrup Glazed Canadian Bacon. I can’t think of a better breakfast to serve while watching the Canadian Grand Prix!
Ployes are a French Acadian crepe or pancake that are slathered with butter, molasses, maple syrup, or Creton, a local pork pate, rolled up and eaten as bread. I like to dip them in more maple syrup! Since the recipe does not use any fat in the batter (unlike American pancakes which uses both butter and eggs) they go best accompanied by with some butter and a pork product when eaten.
They are a tradition in News Brunswick, Canada, where the local buckwheat is a light yellow color. Another unique aspect of Ployes is that the pancakes are only cooked on one side – and allowing lots of bubbles to pop up on the other side. The uncooked side is quickly kissed on the hot pan and served immediately. The butter is slathered on the bubble side and seeps into the pancake. Genius!
For my version I used an organic buckwheat with a dark coffee-like color from Arrowhead Mills that is easy to get at most local grocers. The taste is wonderful and smoky. I served them up with a side of fried Canadian Bacon glazed with maple syrup. Add a cold glass of skim milk for a perfect Canadian breakfast!
Truth be told, Buckwheat Pancakes are very healthy to eat and easy to make. It is basically two ingredients – buckwheat flour and water. The Arrowhead organic buckwheat has 15 grams of whole grain and 7 grams of fiber per serving! You can try substituting coconut oil for the butter slather to keep it healthy but I didn’t bother to test that!
The Canadian Grand Prix is held at Circuit Gilles Villeneuve in beautiful Montreal. The big questions for this race are: will Hamilton show he can win two in a row?, will Riccardo make up for his heartbreaking loss in Monaco?, will Scuderia Ferrari and Vettel ever get a win?
Canadian Grand Prix: Buckwheat Pancakes with Maple Glazed Canadian Bacon
- 1 cup buckwheat flour
- ½ cup white flour
- 1 Tbsp baking powder
- 1 tsp salt
- ¾ cup cold water
- 1 ¾ cup boiling water
Mix together the dry ingredients with the cold water to make a past. Add the boiling water and mix until smooth and runny. Let sit half an hour.
Heat a cast-iron griddle. Without adding any fat, ladle the mixture onto the griddle and let it run into small pancakes. Watch holes form all over the cakes and wait until the top of the cakes is completely dry. Do not flip. Flip and just “kiss” the pan with the other side.
Keep the cooked ployes warm in the oven while you fry the rest.
Serve hot with lots of butter and 100% pure Grade A Canadian Maple Syrup.
Bonus Recipe; Slice Canadian Bacon and grill in a cast iron skillet on both sides until the edges are brown. Sprinkle 1 tablespoon of brown sugar and ¼ cup maple syrup over the bacon. Turn the bacon over and let cook another 2-3 minutes until the bacon is coated with hot maple glaze.
Recipe adapted from Food Network's Laura Calder