Prep 20 mins
Cook 20 mins
A real taste of the Canadian North. Take this recipe, and the ingredients, with you the next time you go camping!
- 1419.54 ml flour
- 236.59 ml lard
- 44.37 ml baking powder
- 14.79 ml salt
- 473.18 ml currants or 473.18 ml raisins (I used sultanas)
- 828.06 ml water
- In the bowl, mix the flour and lard together by hand, and then add the baking powder, salt and the currants, raisins or sultanas.
- Next, add the water and work the ingredients into a dough.
- Now, you have two options: the camp fire or the oven.
- To cook over a camp fire, divide the dough into four lumps and firmly wrap each lump around the end of a four foot stick and prop securely over the fire until golden brown.
- To cook in an oven, spread the dough out into a 16" square cake pan.
- Bake at 425 degrees for about 20 minutes or until golden brown.
Minus the raisins/currants this is exactly the same as the one we have used for 30 years. Mom started making bannock on a stick when we camped at the local lake at home. We have all grown up but now my brother camps there and makes it for his kids. We head off on our family fishing trip on Saturday and the dry mix is made and going with us for my kids. We take it and wrap it around and stripped and dried willow stick and cook it over the campfire then pull it off the stick (pulls off off easily when its cooked, then you drizzle honey or jam inside...yum!!