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Recipe

Bannock with maple sugar & raw raspberry jam

 

  • 2 cups of white flour
  • 1 tablespoon of baking powder
  • 3 tbsp Sigewigus maple sugar
  • 1 pinch of salt
  • 1 cup of cold water
  • Lard for cooking

Raw raspberry jam

Ingredients

  • 3 tablespoons of raspberries
  • 3 tbsp Sigewigus maple butter

 

 

 

 

  • Assemble the ingredients. Heat the pan, first over low heat, with a little oil.
  • Mix the flour with all the other dry ingredients in a bowl. Add the water and knead (not too much) to form a sticky ball, adjusting the amount of flour or water as needed, but only a few drops at a time.
  • Once the pan is hot, over medium heat, add oil and lard, then place the batter in the pan to form a pancake. Cook for 10 to 15 minutes on each side, depending on the thickness.
  • Mash the raspberries into pieces with a fork in a small bowl, add the maple butter, and mix. Serve immediately! The texture of the maple butter allows it to set instantly into a jam.