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Ploye Recipe

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This recipe for Ploye, by , is from The Tribal Table: Recipes from Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvonne Wolf
Added: Thursday, June 7, 2007

Category:
Category:

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

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.

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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