Acadian Ployes with Maple & Skyr

📝 Ingredients

• 60 g buckwheat flour
• 60 g plain flour
• 2 tsp baking powder (8 g)
• 1 pinch of salt
• 230 ml water (170 ml cold + 60 ml boiling)
• 10 g unsalted butter
• 300 g plain 0 % skyr
• ½ tsp vanilla extract
• 125 g blueberries
• 2 tbsp maple syrup (30 ml)

🍴 Utensils

• Mixing bowl
• Whisk
• Non-stick frying pan
• Ladle
• Bowl
• Clean tea towel

📖 Steps

1. In a large bowl, whisk together the buckwheat flour, wheat flour, baking powder and salt, crushing any lumps of baking powder. Pour in the 170 ml cold water and whisk until you have a smooth, fairly thick batter.
2. Add the 60 ml boiling water, whisking vigorously: the batter should become runny, like a slightly thick pancake batter that coats the spoon. Leave to rest for 10 min: the baking powder starts to work and small bubbles appear on the surface.
3. While it rests, mix the skyr and vanilla in a bowl. Rinse the blueberries and dry them on kitchen paper. Melt the butter for 15 s in the microwave or leave it to soften at room temperature.
4. Heat a 20 to 24 cm non-stick frying pan over a medium-high heat, dry, without any fat, as Acadian tradition demands. To check it's hot enough, a few drops of water should sizzle and evaporate immediately.
5. Pour a small ladleful of batter (about 60 ml) into the centre of the pan and spread it out slightly in a spiral with the back of the ladle, to form a disc about 14 cm across and 3 to 4 mm thick.
6. Cook for 1 min 30 to 2 min without ever flipping the ploye, until the surface is covered in little holes, matt and dry to the touch, and the edges lift away on their own. If the underside browns too quickly, turn the heat down slightly.
7. Slide the ploye onto a plate and cover with a clean tea towel to keep it soft. Repeat with the rest of the batter to make 6 ployes, stirring the batter before each ladleful as the buckwheat tends to sink to the bottom.
8. Using the back of a spoon, spread a thin layer of butter over the holey side of each ploye, then serve 3 ployes per person with the vanilla skyr, blueberries and a drizzle of maple syrup. Fold them in half or roll them up to eat them the Acadian way.