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Add 1 cup boiling water and mix vigorously.
If batter looks too thick, add a little bit of cold water.
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.
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About our recipe-
Buckwheat pancakes are a venerable old mainstay of French cookery and one finds variants of them in many parts of French North America, including the St. John Valley in northern Maine (Stephanie's hometown), the Acadian Maritimes, and Quebec. Ployes (rhymes with boys)
are as elegant as a fine crepe, as hearty as a breakfast pancake and as versatile as any bread. As pancakes (don't forget the maple syrup!), crepes, dumplings, filled with fruit, rolled up, sugared, or just plain buttered, ployes can be eaten with any meal, anytime.
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