This recipe comes from “Vegan Lunch Box Around the World: 125 Easy, International Lunches Kids and Grown-Ups Will Love!” by Jennifer McCann.
Makes 8 ployes
- 1 cup buckwheat ﬂour
- 1 cup all-purpose ﬂour
- 2 teaspoons baking powder
- 1 teaspoon salt
Sift the flours, baking powder and salt together into a medium-sized mixing bowl. Add 1½ cups cold water and whisk until smooth. Add ½ cup boiling water and stir to combine.
Cover the bowl with plastic wrap and let the batter sit for 30 minutes. Toward the end of that time, begin heating a nonstick or well-seasoned cast-iron skillet or griddle over medium-high heat.
Pour ⅓ cup batter onto the hot, ungreased skillet. The batter should be the consistency of cake batter and should spread out on its own to form a thin, round ploye 6 to 7 inches across. If it’s too thick, add extra water to the mixing bowl and stir to combine.
Cook without turning until the bottom is crisp and the top is dry and dotted with large holes, about 2 minutes. Remove from the skillet and serve. Repeat with the remaining batter.
Serve with syrup, or butter, or fruit.