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The plogue (pronounced 'ploye' and sometimes spelled this way as well) is the staple of any meal along the St-John River in Maine and New Brunswick. Many claim it to be an Acadian food as opposed to a French-Canadian food. A scrumptuous, steaming pile of ployes... what more do we want in life?But the plogue is highly representative of the Acadian life-style. It is simple and easy to make and it is very nutritious and very delicious. It's main ingredient is buckwheat flour which is a hardy grain. It grows easily in most soils and does not require a long growing season. Typically, buckwheat is ready to harvest in ten to twelve weeks.

The plogue is different from a crepe or pancake, because there is no milk or egg involved. It is cooked on one side only, on a very hot skillet called a 'poëlonne'. Air holes form in the ploye as it cooks. When the batter on top of the pancake is cooked but still moist, it is ready to serve. Plogues are served rolled or folded as a substitute for bread. They make a good addition to any meal. For breakfast, serve ployes with cretons. For the noon meal, serve with butter and, after supper, serve with molasses or maple syrup, as a dessert.

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  • 1 cup (225 ml) white buckwheat flour
  • 1 cup (225 ml) regular flour
  • 4 teaspoon (20 ml) baking powder
  • 1 teaspoon (5 ml) salt
  • 1 1/2 cups (350 ml) cold water
  • 1/2 cup (125 ml) boiling water



Step 1

Mix dry ingredients.

Add cold water and let stand for 10 minutes.

Add boiling water and drop to make thin 6" pancakes on hot griddle, 400 degrees (200 C.). Bake on one side only, until bubbled and firm.

Serve on warm platter, cover with napkins.

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