Knowledge (XXG)

Ploye

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101: 1484: 1504: 1540: 1473: 1494: 1514: 527:: "Made from buckwheat flour, wheat flour, salt, and a leavening agent, ployes are a griddle bread associated with the French Acadian communities of eastern Canada and northern Maine (Brayons). Though traditionally eaten with chicken stew, hot dogs, and other meat-based meals, ployes have been embraced by Maine’s vegan community." 29: 486:
The recipe varies from family to family and is handed down through the generations. The batter itself is very thin and runny so as to ensure it does not get too thick while cooking. The ploye resembles a crĂŞpe in thickness when cooking. In Madawaska, Maine, the ployes have a yellow color due to the
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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
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type of buckwheat used in the mixture. Recipes sometimes include a little vinegar to keep the cakes from turning red.
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A ploye is only cooked on one side. Once cooked, it is buttered and covered in maple syrup, brown sugar,
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Ployes are often served at local events and fairs, such as the Ployes Festival and
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flour, wheat flour, baking powder and water which is extremely popular in the
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Index


Flatbread
Canada
New Brunswick
Buckwheat
wheat flour
baking powder
Cuisine of Quebec

Maple syrup
Maple butter
Maple taffy
Maple sugar
Cheese curds
Oka
Ermite
Wine
Beer
Ice cider
Montreal Steak Spice
Betteraves marinĂŠes
Cipâte
Cretons
Hot chicken
Fèves au lard
French Canadian pea soup
MontrĂŠal bagel
MontrĂŠal smoked meat
Oreilles de crisse
PâtÊ chinois

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