Bring Maine to Your Table with Ployes

Focus on All Things New England! [New England Focus] Acadian Ployes with Maple Cinnamon Butter [Logo]( Sponsored by: [VisitMaine]( [Preparing Acadian Ployes] Photo Credit : Kate Bowler Everyone loves a bit of local flavor and if you’re visiting Maine, one of those regional bites just might be a bag of Acadian Ployes Mix from Bouchard Family Farms. Ployes are a crepe-like flatbread made with buckwheat flour, and after trying my hand at making these versatile little cakes I thought they’d be a perfect dish for a brunch menu this holiday season. You can serve them with a variety of sweet or savory toppings – I opted for dropping some sweet maple-cinnamon butter on top of my warm stack of Ployes – and they cook on the griddle in about 1-minute so they’re perfect for dishing out at holiday gatherings! Did you know that Maine is home to the Ploye Festival? One of the featured events during the festival has been the making of the World’s Largest Ploye, measuring up to 12 feet in diameter at past festivals! Check out VisitMaine.com for more culinary inspiration and seasonal flavors of Maine. Can’t make it to Maine? You can find Acadian Ployes Mix from Bouchard Family Farms online and bring home a taste of Maine to your holiday brunch table! [ingredients laid out for Lobster and Herb Pappardelle Pasta] Photo Credit : Kate Bowler [Advertisement] [Bountiful]( Receive the latest edition of Bountiful: Maine's Seasonal Food Journal, a curated quarterly eNewsletter with gourmet recipes, seasonal trip ideas and upcoming food festivals. [SIGN UP HERE!]( SPONSORED Acadian Ployes with Maple Cinnamon Butter Recipe by Kate Bowler of @domestikateblog Ingredients 1 Stick of Butter, softened 1 Tbsp of Maple Syrup 1 Tsp of Cinnamon Acadian Buckwheat Ployes Mix Instructions In a bowl, combine the softened butter, maple syrup, and cinnamon. Use the back of a fork to mash the butter until the maple syrup and cinnamon are well incorporated. Transfer to a small serving bowl and chill until ready to serve. While the compound butter is chilling, prepare the ployes mix as directed with cold water. Spoon about 3 Tbsp of the batter onto a hot griddle and spread with the back of a spoon until 1/8 thick. Cook for about a minute, until bubbles appear, and the top is no longer shiny (do not flip). Cook longer if you prefer a crispier texture. Serve the cooked ployes warm with maple-cinnamon butter. Tip: You can serve them with a variety of sweet or savory toppings – I opted for dropping some sweet maple-cinnamon butter on top of my warm stack of Ployes but try a savory topping like Swiss and sauteed mushrooms. Tip: Acadian Ployes cook on the griddle in about 1-minute so they’re perfect for dishing out fast at holiday brunch gatherings! Tip: I didn’t read the instructions closely on my ployes mix bag and my first batch came out more like pancakes. To get the authentic texture, spread the batter thin with the back of a spoon so they’re about 1/8 thick, and don’t flip them! Tip: Did you know that Maine is home to the Ploye Festival? One of the featured events during the festival has been the making of the World’s Largest Ploye, measuring up to 12 feet in diameter at past festivals! Tip: Check out [VisitMaine.com]( for more culinary inspiration and seasonal flavors of Maine! [Advertisement] [Ad-300x250]( SPONSORED [New England]( [TRAVEL]( [FOOD]( [LIVING]( [WEEKENDS WITH YANKEE TV]( [YANKEE MAGAZINE]( [SHOP]( [Facebook]( [Instagram]( [Pinterest]( You received this email because you signed for updates from [NewEngland.com](. If you do not wish to receive our regular e-mail newsletters in the future, please [click here to manage your preferences or unsubscribe](. *Please do not reply to this e-mail* © 2024 Yankee Publishing Inc. All rights reserved. 1121 Main Street | P.O. Box 520 | Dublin, NH 03444 [Contact Us]( [View web version](