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Father Paul Dumais’ ployes

Gabor Degre | BDN
Gabor Degre | BDN
Father Paul Dumais demonstrates making ployes using several different recipes during the Kneading Conference in Skowhegan on Friday, July 25, 2014.
By Kathleen Pierce, BDN Staff


100 grams buckwheat flour

100 grams King Arthur all-purpose flour

4 grams salt

2 tsp. Rumford baking powder

340 grams water


Stir together the buckwheat flour, all-purpose flour, salt and baking powder in a large bowl. Using a wire whisk, beat in the cold water until all the lumps are dissolved.

Let the batter sit for approximately 5 to 10 minutes.

Preheat a griddle to 400 degrees.

In a circular motion, use back of spoon to spread the batter to 1/8 of an inch thick. Ployes should be thin enough to cook through without being flipped. If the batter is the right consistency and the temperature is right, then the ployes will cook in 1½ minutes.

Remove and enjoy with butter or any other of your favorite foods. Bear in mind you may need to adjust the amount of water to achieve the optimal consistency.


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