I have a T-shirt that says “J’aime ça des ployes!” in big yellow letters across the front. You can’t miss it. But most Canadians, even French Canadians in Québec, have no idea what a ploye is. “Qu’est-ce qu’un ploye ?” as it were.
Cafe? Flora at the New Brunswick Botanical Gardens raises the humble ploye (buckwheat pancake) to an art form.
. . . . . . .
The ploye is a traditional pancake or crêpe known in the northwestern panhandle area of New Brunswick, around where the Madawaska River joins the upper Saint John at Edmundston. It’s simple to make and very delicious when consumed with homemade butter and molasses, sugar or maple syrup. It’s often eaten with baked beans and cretons (don’t even ask!)
What was once a meal for the poor has become a treat for the tourists. The folks at Edmundston Tourism are anxious to spread the word about their favourite pancake.
. . . . . . .
The recipe varies slightly depending on family preferences but the batter is always thin and runny and the ploye is not flipped during cooking. Also, it’s very important to use the Madawaska-style buckwheat flour. Regular buckwheat flour is grey in colour and contains remnants of the husk. It renders a darker, heavier pancake like the “galette de sarrasin” (buckwheat pancake) found in Québec. Madawaska buckwheat flour is soft and white and gives the ployes a yellow colour and a different taste.
Ploye recipe:
1 cup (250 ml) of regular white flour
2 cups (500 ml) of buckwheat flour from Madawaska
2 cups of cold water
1 tsp. (5 ml) of fine salt
Mix it all and add 2 cups of boiling water, and 2 tsp. of baking powder. Cook on a hot griddle, one side only, do not flip the ployes. A true ¨ploye¨ should not be turned during cooking.
Ployes and ‘cretons’ (pork pate) is a traditional meal of the hungry New Brunswick working man returning from the field or forest. In large rural families it was the hour of the PLOYE! This buckwheat flour pancake has rather an odd name, coming from the fact that ployes would “plug” a stomach quickly (lovely!). Old-timers would use a starting yeast preserved from one meal to the next. Ployes were made on a wood stove and were used as a substitute for bread.
Drop us a comment if you try this recipe.
Interesting twist: at Maurifils Farm Chef Pat makes a wicked ploye sandwich.
. . . . . . .
Ate That. Bought the T-shirt.
. . . . . . .
What was the original “starter” for ployes? Yeast could not be purchased so was it” natural” yeast activity? I am from south western NB and though your ployes are tasty, I like the grey buckwheat pancake my family ate because of the way it rolls up. However, I have never been able to figure out what to use as a natural started. Any idea? Also poor people from north or south ( English or French)of the province did not have luxury of our fine white flour to mix with buckwheat. Was the earlier ploye heavier?
i replace water with milk delicious
Love ployes live in Kansas now but my sister send me some ployes mix
I love ployes, thy are my favorit, i do come from N. B, Edmonston, part, now i live in Ontario, so i still do make it some time, and i do introduce it to my friends, some like it and some dont, its ok, cause then there is more for me ????
I love ployes, thy are my favorit, i do come from N. B, Edmonston, part, now i live in Ontario, so i still do make it some time, and i do introduce it to my friends, some like it and some dont, its ok, cause then there is more for me ????
Im from st-leonard N.b my gramma was a “”goal “” very yammy Ploye maker .. Now live in ouest .saskatoon and can find that special buckwheat flour i realy miss them .. Specially when cook a gorma Stew… That was that best off the supper … Miss them .. Just kucky my mom bring me some went there coming visit every 2years .. Love Ploye
Made on round 1in cast iron griddle put crisco on paper towel to grease griddle!!!
I’m in Nanaimo…BC. I’m desperately in search of northwestern NB ployes and cretons. Seems that’s the only source of proper Buckwheat to make REAL ployes. I cannot see why frozen cretons are not available in large grocery chains.
How I miss what my grandma made. OMG
I’m far from home too, and I’ve found a place that’ll ship me ploye mix and the good molasses so that’s keeping me going. As for the cretons…I have to make my own, so I make a big batch and freeze it when I do.
Hi Violette,
Could you please tell me the name of the supplier fro the buckwheat flour? Is it Madawaska flour?
I lived in Saint Anne de Madawaska for years and love the ployes but now I’m living in Saint John NB but I can’t find Buckwheat flour, Is there a place I can buy online using etransfer and have it shipped to me ?
I’ve never made Ployes, or tried them, but am intrigued and can’t wait to make! Sounds so delicious!
I first discovered Ployes from this site – and this particular flour mentions them. They also ship across Canada.
https://en.alimentstrigone.com/collections/organic-black-buckwheat/products/organic-green-buckwheat-flour-1-kg
Yes, this is one site that sells the flour. There are a number of them.
Thanks Erica.
I now live in Rimouski, Quebec and I’m a St-Basile, N.B.native. I drive down to Edmundston a few times a year. A 2hr drive and bring back bags and bags of “La Coriveau” brand. Already mixed-up, ready to use. I also buy so locally smoked bacon.
Used to have some smoked pork chops and ham. That was the good ? times.