Perhaps a sweet stop in New Brunswick for a ploye on your way to or from the beach this summer ! Recipe inspired by beautiful NB.
In a large mixing bowl, combine the dry ingredients. Add the cold water and mix well.
Add the boiling water and mix vigorously. Let stand a few minutes. Batter should be fairly thick but pourable. If it is too stiff to pour, slowly add more water while mixing.
Heat a large non-stick pan over medium heat. Pour 1/2 cup of batter in, you may need to help it spread a little, it should resemble a thick crepe. Cook on one side for 2 minutes and if ploye seems firm and mostly cooked through flip just for a few seconds. Remove cooked ploye and set aside on a plate, repeat for the rest of the batter.
Place the trimmed and halved strawberries in a bowl and sprinkle with the sugar. Stir to combine and allow the berries 10-15 minutes to macerate.
In the bowl of a mixer, Whisk together the whipping cream, buttermilk, and icing sugar until soft peaks form.
To serve, place a ploye on a plate, dollop a generous amount of whipped cream and top with a spoonful of strawberries with a little bit of the macerated syrup.
Note: You can make your own rice flour easily by putting rice into a blender until it is finely ground – 1 cup of rice yields 1 1/4 to 1 1/2 cups of rice flour.
Gluten Free Vanilla Cupcake Mix
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