Prep 5 mins
Cook 10 mins
This is an adopted recipe. The original introduction stated "Bannock is a Native Indian fry bread. Simple and quick to make. This recipe comes from a magazine article. The woman who taught the author of the article to make bannock said that "rich Indians add raisins to their bannock"."
- Mix flour, baking powder, sugar and salt together.
- Mix with enough water so that the mixture becomes a dough.
- Form into 4-6 large, thick patties.
- Fry on lightly oiled frying pan, turning when the bottom is golden.
- (You may also bake in the oven.) Good served warm.
- If desired, spread with honey, jam, butter, or peanut butter.
- Traditionally bannock would have been made with whatever ingredients were on hand.
- For example, adding blueberries if they're in season.
- This freezes well. Freeze, already baked, in a labeled ziploc bag with the air squeezed out as much as possible. To serve, bring to room temperature by removing from the bag and letting rest on the counter for a few hours. SPeed up the process, by baking or microwaving until the desired temperature is reached.
This was so easy and nice when there's nothing else for breakfast. It's like a pancake-english muffin hybrid. I tried it as written and it was great (my 3 year old loved it too), and I tried it with less sugar, served to dip in stew - also tasty! I think different additions would be really nice - perfect when you need bread in a hurry!
This was delicious! I made 1/4 of the recipe for just myself, using equal parts whole wheat and all-purpose flours. I added stevia instead of sugar and fried it with butter. This made 1 dense, chewy patty that looked like a pancake. I remember enjoying these at camp and I still like them now. I prefer a thick patty, so next time I'll form a thicker one that isn't as wide. Overall it was an excellent breakfast and I'll definitely be making this again, thanks!
Just like I remembered it! I hadn't had this since I was a little girl at Girl Guide camp, it was lovely with Jam !