Hot, sweet, syrupy Grandpères served with two scoops of cold vanilla ice cream. Genius. And we have generations of Canadians to thank for keeping this age-old recipe alive. You can eat this for breakfast or dessert. Or a midnight snack.
For the dumplings:
2 – 2 1/4 cups flour
1 Tbsp baking powder
1/2 tsp cinnamon
pinch of salt
3 Tbsp butter
3/4 cup whole milk
For the cooking liquid:
2 cups maple syrup
1 1/2 cups water
In a large bowl, mix together flour…
… start with two cups and add more if you need to.
Stir in the baking powder…
A scoop of cinnamon (or Sin as my mom likes to call it)
Whisk together with a pinch of salt. Can you see Keith?
Now add some buttery goodness. Cut it into the flour with a pastry cutter. Stop when the butter is pea-sized.
Next comes the milk.
Mix it together until it forms a loose mass, like wet bread dough.
Add water to a pot… make it a wide one. You’ll see why in a few pictures.
Don’t forget the maple syrup. Use the best quality you can afford. No imitation syrup, please… at least for our Canadian Global Table.
Bring to a simmer. I wish this was a hot tub. Yum.
Drop in the dough..
one at a time…
Whoops. Getting crowded in here.
This definitely isn’t going to work. Time to pour molten syrup and dough into a wider pot.
Presto… chango! Ahhh… much better.
Simmer gently for about 20 minutes.
You can eat these plain, swimming in the cooking liquid.
Or with a scoop of vanilla ice cream
You better eat quickly though… before it melts away!
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