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Traditional Bannocks (Scotland)

Traditional Bannocks (Scotland) created by loof751

This recipe comes from the 1983 cookbook, Traditional British Cooking.

Ready In:
40mins
Serves:
Yields:
Units:

ingredients

directions

  • In a medium mixing bowl, whisk together flour cinnamon & salt.
  • In a smaller container, lightly whisk the eggs together with the sugar & stir that mixture into the flour mixture with just enough milk to give a pouring consistency, beating well until bubbles form.
  • Grease & heat a griddle, then pour tablespoons of the mixture onto the gridle, tilting to spread the mixture thinly.
  • As soon as the bannocks are golden brown underneath, perhaps about 3-4 minutes, flip them over & brown on the other side.
  • Cool on a wire rack before serving with butter & honey.
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RECIPE MADE WITH LOVE BY

@Sydney Mike
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@Sydney Mike
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"This recipe comes from the 1983 cookbook, Traditional British Cooking."
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  1. 2Bleu
    Checking the internet, I found that a Bannock (aka: oatcakes) are a cross between a chewy oatmeal cookie and a biscuit. It is usually made with oatmeal, and baked rather than fried. There are many variations though, even cooking the 'bread' around a green stick over a campfire. (note to self: gotta try that one day). That said I made 4 of these as directed with a batter thin enough that I could swirl around the pan like crepes (as directed). So whether this version is traditional or not, they were very tasty with the honey and butter. Next time I may try using brown sugar and a fruit jam for a topping.
    Reply
  2. loof751
    Traditional Bannocks (Scotland) Created by loof751
    Reply
  3. loof751
    I liked these Scottish pancakes! They aren't very sweet, which makes them great served with butter and honey as suggested. I made 1/3 of the recipe and got 6 bannocks. Enjoyed these for breakfast - thanks for sharing the recipe! Made for ZWT6, Zwizzle Chicks
    Reply
  4. Queen Roachie
    These didn't spread thin like crepes, and they were thinner than pancakes... Not really sure what consistency they were supposed to have... I had to add more milk to get them "pourable." With no leavening at all other than eggs, these were incredibly dense, heavy things. They had good flavor, and the kids loved them with butter and honey as suggested... but probably won't make again. Thanks anyway! Also made way way more than 12 of these babies even using a tad more than a tablespoon per pour... more like 20 or so.
    Reply
  5. Sydney Mike
    This recipe comes from the 1983 cookbook, Traditional British Cooking.
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