Bannock

Bergy's Note:

This is a traditional staple of North American First Nations People and for the early fur traders, settlers and cowboys. You can make one large one or several small ones. They are best right out of the pan, served hot

• Total Time: 17 mins
• Prep Time: 10 mins
• Cook Time: 7 mins

Ingredients:

Yield: 1 large

• 2 cups flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1⁄3; cup lard (or butter but lard is better)
• 1 ¾ cups water
• lard (for frying)

Directions:

1. Sift dry ingredients together into a bowl.
2. Cut in the lard and add water, taking care not to over mix.
3. Melt some lard in a skillet or Dutch oven, drop spoonfuls of the dough in the pan (there should be enough lard so the bannock can sizzle in it)
4. Cook the bannocks on one side until very brown & crusty, then turn over and brown the other side
5. Serve plain or with fruit preserve.

Reviews

[Heli Baker]

This is a great recipe. I mix up a big tub of the dry ingredients ahead of time and take it hunting and hiking. It's great with a campfire meal. I leave out the lard and keep it seperate or I use it only for frying. My buddies love it, so it's now a permanent part of our provisions list.

[Chef #273712]

Canadianhistory.com "Kenny Blacksmith, a former chief of the Cree community of Mistissini of northern Quebec, told me that they learned to make bannock from the Scottish who settled up in Northern Quebec several hundred years ago. They did not have flour before the arrival of the Europeans. When he went to Scotland a couple of years back, he had the priviledge of teaching the Scottish again how to make bannock." - Jacques Dalton