Snow day! Do we ever outgrow the delight of having an unexpected day home in the middle of the week? Megan and I celebrated this morning by whipping up a batch of ployes—French Acadian buckwheat pancakes. I used batter mix from Bouchard Family Farms that Lisa had picked up for me at the Cultural Survival Bazaar. The Bouchard farm is located in the Upper Saint John River Valley on the Maine-New Brunswick border and has been milling the light buckwheat flour for generations.
About the size of silver dollar, ployes are traditionally griddle cooked on one side only—no flipping. The silver-skinned or common buckwheat grown on the Bouchard farm gives the ployes their unique greenish yellow color. Up until the 1950s, farming families in the river valley would prepare and eat ployes as a flat bread, buttered and rolled with every meal. Today we drizzled them with Massachusetts maple syrup and swished them down with coffee made in the French press.
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