Ploye Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup buckwheat or teff
1/2 cup gluten free mix (see Misc. section)
2 tsp gluten free baking powder
1/4 tsp salt
1 1/2 - 2 cups water
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Directions: |
Directions:Put the flours, baking powder and salt into a bowl. Whisk them together. Whisk in the water and blend until smooth and the consistency of heavy cream. Let sit for 10 minutes before you begin cooking.
Heat a nonstick 6-8" skillet (a crepe pan is perfect). When the pan is hot, wipe it lightly with oil. Pour a small amount of the batter, about 1/12 tbsp, into the pan and swirl it around to coat the bottom. Cook for about 1minute. The surface will look dry. Slide a small palate spatula under the ploye and flip it over. Cook the other side for 30 seconds. Slide the ploye onto a plate and continue until all the batter is gone. In between each ploye you may need to wipe more oil over the pan bottom. |
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Number Of
Servings: |
Number Of
Servings:20-24 6" pancakes |
Personal
Notes: |
Personal
Notes: Can be used for breakfast or as a dessert with butter and maple syrup, or with strawberry jam, rolled up and dusted with confectioner's sugar. In Ethiopia, teff is used to make a similar pancake, injera. This flat bread is used to scoop up food or sup up the juices of a stew.
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