Did something today a little different, My wife gets recipes online and one of the guys , Rock, from Newfoundland had one for Toutons.
basically fried bread dough "pancakes"

So I made extra sourdough from my new batch, chilled it overnight as usual and broke egg size pieces off, flattened to about a half inch and let them set an hour.....heated some oil and butter together to about 1/4" and fried the rounds,,,, they rise right away, brown and flip both sides, and put a hot oven until the batch is done to guarantee they're cooked through, my bread was already in the oven so in they went. The whole process is fast.

Traditionally served with melted butter and maybe a little molasses. They're a tender chewy bread "roll", really good. Look em up, supposedly very little is known of them other than Newfie land...

AKA....Bannock

Isn't bannock a baking powder rise'd product, like biscuits?

I've fried the fresh discard before...very.similar to bannock.