Ploye

A ploye is 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, they later spread to the St. John Valley and Maine. Much like grits or potatoes, the ploye was originally a simple carbohydrate filler food for the local population. It was very cheap, easy to make, and with local toppings, such as maple syrup, brown sugar or cretons, could vary in taste. This staple is often eaten with baked beans. Over time, however, it simply became a traditional dish. The recipe varies from family to family and is handed down through the generations. The batter itself is very thin and runny so as to ensure it does not get too thick while cooking. The ploye resembles a crêpe in thickness when cooking.

Description: Wikipedia — Ploye, CC BY-SA 4.0