Touton
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Beans, a touton, fried egg and bologna. | |
| Alternative names | Tiffin, touton, touten, towtent, tushin, damper dogs, damper devils |
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| Type | Pancake, doughnut |
| Place of origin | Canada |
| Region or state | Newfoundland |
| Main ingredients | Bread dough, butter or pork fat |
 Cookbook: Touton  Media: Touton | |
A touton /ˈtaʊtən/ (or toutin) is a type of traditional pancake commonly made in Newfoundland, produced by frying bread dough on a pan with butter or pork fat[1] served with dark molasses or corn syrup. It is traditionally made from leftover bread dough.
Toutons are usually served at breakfast or brunch and can still be found quite commonly on the breakfast menus of many local restaurants. It is much rarer to find them cooked in fatback pork as modern day dietary considerations have seen an evolution to more healthy fats; the toutons found in Newfoundland restaurants are more likely fried in a combination of olive oil, clarified butter, and/or canola oil. The other very traditional accompaniment to toutons is a drizzle of molasses or pat of butter.
See also
References
- ↑ http://web.archive.org/web/20100515010610/http://www.practicallyedible.com:80/edible.nsf/pages/toutons. Archived from the original on May 15, 2010. Retrieved December 20, 2009. Missing or empty
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