"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".""
photo by havent the slightest photo by havent the slightest
photo by havent the slightest
photo by foodstoragerecipes photo by foodstoragerecipes
photo by Bonnie G #2 photo by Bonnie G #2
photo by  Pamela photo by  Pamela
Ready In:
4 pieces




  • 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.

Questions & Replies

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  1. Seedbeads
    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!
  2. havent the slightest
    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!
  3. Phoenix 0880
    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 !
  4. iluvdojos
    This was pretty good. I was hoping it would be a little more like my mom's. I think I made my "pattys" a bit too thick as well. I used about 2 cups of water for a double recipe and that seemed to work pretty good. I also used sea salt, but would opt for regular table salt next time. I ate mine with cheeze whiz - yum!
  5. Bonnie G #2
    This is a hard one for me to rate as I'd never heard of Banock before so not sure how it's supposed to turn out. It certainly went together easy - I followed the directions exactly. We felt it was a cross between a biscuit and an english muffin. It felt heavy to me - but maybe that is as it should be or maybe I was heavy handed in mixing it. However; heavyness aside - the taste was good and we had fun trying something totally new to our regular biscuits. Thanks so much for posting.


  1. campfire canuck
    Hi... Make it healthy and yummy by using stevia instead of sugar, cinnamon and raisins or blueberries are great and instead of baking in a pan combine dry ingredients in a baggy and whip them out at your next campfire...add the water to make a stiff dough, divide into portions and roll between your hands to make a long sausage shape wrap around green sticks and bake over the fire ...a great alternative to smores and wieners, kid friendly and delicious...



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