Ploye

A ploye or ployes is a Acadian pancake type mix of buckwheat flour, wheat flour, baking powder and water which is extremely popular in the Madawaska region in New Brunswick and Maine.

Ploye

Ployes
Type	Pancake
Place of origin	Canada
Region or state	New Brunswick
Main ingredients	Buckwheat flour, wheat flour, baking powder, water
Cookbook: Ploye

Part of a series on
Canadian cuisine
Regional cuisines Maritimes Pacific Northwest Quebec Rocky Mountain Toronto
Beverages Beer Quebec spruce Caesar Caribou Ice cider Newfoundland Screech Whisky Yukon Jack Wine British Columbia Ontario Prince Edward County Quebec Nova Scotia wine London fog
Ingredients Atlantic cod Caribou Cloudberry cheese Dulse Fiddlehead fern Harp seal Maple syrup Saskatoon berry Sockeye salmon Steak spice Winnipeg goldeye
Styles and dishes Bûche de Noël Buffalo burger Bumbleberry pie Butter tart Date square Donair Figgy duff Flapper pie Fried dough Fricot Garlic fingers Ginger beef Montreal bagel smoked meat Nanaimo bar Oreilles de crisse Pâté chinois Peameal bacon Pierogi Pizza cake Pizza-ghetti Ploye Pouding chômeur Poutchine au sac Poutine Poutine râpée Rappie pie Rubaboo Schmoo torte St. Catherine's taffy Steamies Sushi pizza Sxusem Tourtière White bread
Religious and ethnic Acadian Canadian Chinese Country food Inuit Tlingit
Rituals and festivals Pancake breakfast Jiggs dinner Kitchener-Waterloo Oktoberfest Réveillon Summerlicious and Winterlicious Taste of the Danforth Thanksgiving
Canada portal

First invented in Nova Scotia,[1] they later spread to the St. John Valley and Maine.

Much like grits, or potatoes, the ploye was originally a simple carbohydrate filler food for the local population. It was very cheap, easy to make, and with local toppings, such as maple syrup or cretons, could vary in taste. This staple is often eaten with baked beans. Over time however, it simply became a traditional dish.

The recipe varies from family to family and is handed down through the generations.[2][3] The batter itself is very thin and runny so as to ensure it does not get too thick while cooking. The ploye resembles a crêpe in thickness when cooking. In Madawaska, Maine, the ployes have a yellow color due to the type of buckwheat used in the mixture. Recipes sometimes include a little vinegar to keep the cakes from turning red.

A ploye, contrary to a pancake, is only cooked on one side[4] (but some turn it over after for a few seconds). Once cooked, it is buttered, and covered in maple syrup, brown sugar, molasses or cretons. It is then rolled or folded up and eaten. It is also served with the local traditional chicken stew called fricot, which more closely resembles chicken soup with homemade flour dumplings (also called sliders).

Ployes are often served at local events and fairs, such as the Ployes Festival[5] and Foire Brayonne.

Ployes are popular with vegans because they are made without milk or eggs.

In 2016, food columnist Avery Yale Kamila wrote in the Portland Press Herald: "Made from buckwheat flour, wheat flour, salt, and a leavening agent, ployes are a griddle cake associated with the French Acadian communities of eastern Canada and northern Maine. Though traditionally eaten with chicken stew, hot dogs, and other meat-based meals, ployes have been embraced by Maine’s vegan community."[6]