Dish

Touton

Touton dough is made from flour, baking powder, salt, and water. The dough is then fried in a pan until golden brown. Toutons can be served plain or with a variety of toppings, such as butter, jam, or bacon. They are a popular breakfast food in Newfoundland and Labrador.

Cuisine of the Americas› North American cuisine› Canadian cuisine

Pancake

Origins and history

Touton is a traditional Newfoundland dish that has been enjoyed for generations. It is believed to have originated from the French Acadian settlers who came to Newfoundland in the 17th century. The dish has since become a staple food in Newfoundland and Labrador, and is often served at community events and festivals.

Dietary considerations

Toutons are not suitable for those with celiac disease or gluten intolerance, as they are made from wheat flour. They are also high in carbohydrates and calories.

Variations

There are many variations of touton, each with its own unique flavor and texture. Some recipes call for the addition of raisins or currants to the dough, while others use milk or eggs to make the dough richer and more flavorful.

Presentation and garnishing

Toutons are typically served on a plate, garnished with fresh fruit or herbs. They can also be served in a basket or on a platter for sharing.

Tips & Tricks

To make the perfect touton, make sure the dough is well-kneaded and rested before frying. Use a heavy-bottomed pan and heat the oil to the right temperature before adding the dough. Fry the toutons until they are golden brown on both sides, then drain on paper towels before serving.

Side-dishes

Toutons are often served with molasses or syrup, but can also be enjoyed with butter, jam, or bacon. They are a versatile dish that can be served for breakfast, lunch, or dinner.