What is Ploye?

Ploye is a traditional pancake made of buckwheat that came from the Madwaska region in New Brunswick, Canada, mostly French -speaking areas and the North Maine in the US. It is a versatile food that is consumed as food or with any food of the day as starch or replacing bread. Traditional Recipes Ploye, basically relatively simple, were handed over from generation to generation in the region, many with "secret ingredients" known only to this family. The flour is milled from the buckwheat fruit that resembles a beech matrix. It has a short vegetation period, which makes it a perfect crop for farmers in the area in which it came from, due to the short summer season. Traditional Recipes Ploye resemble a recipe for pancakes and generally contain buckwheat flour, corn flour, baking powder, water and salt. The pounds are cooked in a very hot pan and air holes are formed during the cooking process. It is not traditionally inverted in a pan and is considered boiled when the top is dry. Generally have a significant yellow after cooking-If -green color.

Traditionally, Ploye was consumed with every meal, either composed or rolled. For breakfast it was served with Cretons , traditional spicy pork. He was served as a side with butter for lunch, instead of bread to accompany the chicken goulash or the like. For dinner he was served as a dessert with generous chillings molasses or maple syrup. Nowadays with an approach to a wide range of bread and pastry, it is served with every meal, but is still a popular meal in the area for locals and tourists.

Every August, the annual PLOYE festival takes place in Maine. It is a weekend of family entertainment, food and peak - production of the largest world. This is made in a huge pan, a diameter of 12 feet (3.66 m), above a huge coal fire, and requires the help of about five people to carry the mixture and four to distribute it as soon as it is poured in the pan. Once it is cooked, it is divided into mEntry pieces and consume visitors to the festival.