Acadian Ployes with Maple Cinnamon Butter
Here’s a deliciously sweet way to enjoy authentic Maine buckwheat ployes.
Acadian Ployes with Maple Cinnamon Butter
Photo Credit : Kate BowlerSponsored by the Maine Office of Tourism; recipe by Kate Bowler of @domestikateblog
One of my favorite souvenirs to bring home from my travels is a bit of local flavor from artisan makers. If you’re visiting Maine, one of those regional bites just might be a bag of Acadian ployes mix from Bouchard Family Farms in Fort Kent. Ployes are a crepe-like flatbread made with buckwheat flour, and after trying my hand at making these versatile little cakes, I thought they’d be a great dish for a brunch menu this holiday season. You can serve them with a variety of sweet or savory toppings—I opted for dropping some sweet maple-cinnamon butter on top of my warm stack of ployes—and they cook on the griddle in about one minute, so they’re perfect for dishing out at holiday gatherings!
Recipe Tips
* Acadian Ployes cook on the griddle in about 1 minute so they’re perfect for dishing out fast at holiday brunch gatherings.
* To get the authentic texture, spread the batter thin with the back of a spoon so they’re about 1/8 thick, and remember not to flip!
Did you know?
Maine is home to the Ploye Festival? Past attendees have been treated to the sight of the World’s Largest Ploye, measuring up to 12 feet in diameter! Check out VisitMaine.com for more culinary inspiration and seasonal flavors of Maine!
Ingredients
1 stick of butter, softened
1 tbsp of maple syrup
1 tsp of cinnamon
Acadian Buckwheat Ployes Mix
Instructions
In a bowl, combine the softened butter, maple syrup, and cinnamon. Use the back of a fork to mash the butter until the maple syrup and cinnamon are well incorporated. Transfer to a small serving bowl and chill until ready to serve.
While the compound butter is chilling, prepare the ployes mix as directed with cold water. Spoon about 3 tbsp of the batter onto a hot griddle and spread with the back of a spoon until 1/8 inch thick. Cook for about a minute, until bubbles appear, and the top is no longer shiny (do not flip). Cook longer if you prefer a crispier texture.
Serve the cooked ployes warm with maple-cinnamon butter.
