These sweet dumplings blur the line between brunch and dessert, but some mornings call for a bit of sugar, or maple syrup. Instead of using syrup as a garnish it becomes the central player in this warm, sweet breakfast. These dumplings come out plump and coated in reduced syrup, and although the rye whiskey is optional it adds an agreeable boozy element to this dish. A big plate of smokey bacon for dunking (trust me) and a pot of coffee round out this brunch perfectly.
- Yield:4 (or more)
- Active time: 10 minutes
- Total time:25 minutes
- 1 3/4 cups maple syrup
- 1 1/4 cups water
- 2-4 tablespoons rye whiskey (optional)
- 1 1/2 cups flour
- 4 1/2 teaspoons baking powder
- 1/4 teaspoon fresh grated nutmeg (optional)
- large pinch of salt
- 1/2 teaspoon vanilla
- 4 tablespoons butter
- 3/4 cup buttermilk
- toasted almond slivers (optional)
Combine maple syrup, water and whiskey (if using) in a large pot and bring to a simmer over medium high heat. Whisk flour, baking powder, salt and nutmeg (if using) together in a bowl, then using a pastry cutter or your fingers, incorporate the butter until it resembles wet sand. Mix in buttermilk into mixture until dough forms. Drop dough into simmering syrup mixture using a tablespoon, then cover. Simmer until dough is cooked through, about 12 minutes. Serve with toasted almonds and black coffee.