A Recipe for Toutons: Newfoundland’s Very Own Pancake

 
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If you’re from Newfoundland or have visited the beautiful island Mary Brown’s proudly calls home, you’ve probably tasted a touton. Lucky you!

Toutons (FYI ‘tout’ rhymes with ‘pout’ and then add ‘ins’) are humble – basically just a piece of fried bread dough. But don’t underestimate them, toutons are delicious! Like many things from Newfoundland, there’s also great folklore connected to toutons. The first mention of the word ‘touton’ dates back to 1805, but according to local legend, there’s no known origin for the word. It is also said that a Skipper Tom once declared in 1891 that the smell of toutons cooking ‘had almost set him mad’!

Indeed, the smell of toutons frying is almost as tantalizing as a fresh batch of Mary Brown’s Chicken. Almost.

Below is a simple touton recipe. We’ve skipped making the bread – instead starting with uncooked pizza dough (totally acceptable!) or ready-to-bake white bread dough. The result should be crispy outside and fluffy inside. Serve them with baked beans and fried eggs for the full effect!

Mary's Easy Toutons

  • Cut raw bread or pizza dough into small pieces and flatten by hand.
  • Preheat a large frying pan to medium heat.
  • Add 1 tbsp. butter and 1 tbsp. olive oil.
  • Place about 6 pieces of flat dough in pan and fry for about 5 minutes on each side. 
  • Remove from pan and serve hot.
  • Drizzle with additional butter and molasses. (Maple syrup can be substituted.)

Enjoy!

 
james paterson