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A ploye or ployes (French pronunciation:) are a Brayon flatbread type mix of buckwheat flour, wheat flour, baking powder and water which is extremely popular in the Madawaska region in New Brunswick and Maine. First invented in Nova Scotia, [1] they later spread to the St. John Valley and Maine.
Jan 29, 2024 · A Brief History of Ployes. Ployes started as a French tradition that came to North America with the French Acadians. In the 1700s, they settled in Nova Scotia, making ployes with a slightly altered ingredient list compared to similar foods made in Europe.
- Dessert
- French
May 13, 2016 · Over in Acadia, ployes are the carb of choice. Here’s how a Somali refugee clued a preacher in Maine to the original recipe that’s been lost to history
May 14, 2018 · This ployes recipe is a traditional French-Acadian cross between a pancake and a crumpet. They're made with buckwheat flour and very simple ingredients, cooked in a cast-iron pan and enjoyed with just about anything; stew, soup, with fruit and maple syrup for breakfast... an Aroostook County staple food.
Oct 7, 2016 · First, we had to learn what makes a ploye a ploye – the short answer is buckwheat. If we were going to learn about ployes, we had to go to the source. We began our ploye journey at the village of Clair, 30-minutes from Edmundston on the St. John River.
If you didn’t already have an inkling from its crepe-like composition, the simple but satisfying ploye has deep roots in the traditional diet and lifestyle of the French Acadian refugees who settled on farms and established logging businesses in northern Maine in the 18th century.
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OED's earliest evidence for ploy is from before 1689, in the writing of William Cleland, army officer and poet. It is also recorded as a verb from the late 1600s. ploy is probably formed within English, by clipping or shortening. See etymology.
