Ingredients

1     cup (250 mL) buckwheat flour   
1     cup (250 mL) white flour   
3     teaspoons (15 mL) baking powder       
1     teaspoon (5 mL) salt       
1 1/2     cups (375 mL) cold water   
1/2     cup (125 mL) boiling water

Directions

Mix dry ingredients in a bowl. Add cold water and mix well. Let stand 5 minutes. Add boiling water and mix vigorously; let stand for a few minutes.

Heat a heavy, non-stick skillet (cast iron works best). Do not grease the pan. Use a 2-oz (60-g) ladle to pour batter the skillet; the batter is quite thick so you may have to spread it out.

When the surface is dry and covered with holes, the ploye is done. Do not flip it over. For best results, stir the batter before making each ploye.

Remove to plate and serve with creton, butter, brown sugar, molasses or maple syrup. Makes 12 to 15 ploye.