Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix dry ingredients. | 2. Add 2 cups cold water to the dry ingredients and mix well. | 3. Let stand 5 minutes. | 4. Add 1 cup boiling water and mix vigorously. | 5. If batter looks too thick, add a little bit of cold water. | 6. Pour batter as you would a pancake in cast iron skillet (the best) or I have used a breakfast plate to cook mine (you can make more than one at a time) and they came out very good. Let the ploye cook, you will see little holes come up everywhere, the more holes, the better your ploye is. | 7. When you see that the mixture is not liquid anymore, your ploye is ready. Only cook on one side, a ploye is NOT to be turned to cook. | 8. To really have good Ployes you have to mix your batter between each ploye. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
buckwheat flour	2	cups		804.0	169.416	30.288	7.44
white flour	1	cup		578.28	126.6054	9.401	2.2436
baking powder	3	teaspoons		7.314	3.8226	0.0	0.0
salt	1	teaspoon		-	-	-	-
cold water	2	cups		0.0	0.0	0.0	0.0
water	1	cup	boiling	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.