Recipe by Bergy
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
Top Review by 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.
- 2 cups flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1⁄3 cup lard (or butter but lard is better)
- 1 3⁄4 cups water
- lard (for frying)
Directions See How It's Made
- Sift dry ingredients together into a bowl.
- Cut in the lard and add water, taking care not to over mix.
- 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)
- Cook the bannocks on one side until very brown & crusty, then turn over and brown the other side
- Serve plain or with fruit preserve.