Jeremy Charles, chef of the treasured St John’s, Newfoundland restaurant The Merchant Tavern and advocate for all things local, shares with us some of his favourite East Coast artisan Food Makers in this month’s CHEF’S BOX, as well as his tried and true recipes for the perfect East Coast Brunch using our spotlight ingredient – Haskapa Haskap Maple Syrup.
330g all purpose flour
20g baking powder
2 drops vanilla extract
500g cups warm milk
Haskapa Maple Syrup
1. In a large bowl, sift flour, baking powder, sugar and salt.
2. In a smaller bowl, mix oil, eggs and vanilla.
3. Combine the flour mixture and milk, then add the egg mixture and stir together. Let rest
for 30 minutes until bubbles start to develop.
Fry on medium heat with butter.
Once plated, drizzle with Haskapa Maple Syrup.
You can find Haskapa Maple Syrup in this month’s CHEFBOX curated by East Coast Chef and Restaurant owner Jeremy Charles. Learn more here.