Bannock: The quickest of quick breads

Bannock

Bannock is kind of the perfect cross between a biscuit, a pancake, and an English muffin.  It’s amazing plain fresh out of the frying pan, smeared with lots of butter and jam, served alongside a saucy dinner used to swipe up every last tasty morsel, or even as a sandwich or burger bun.

It takes about as much work as pancakes so you’ll be able to impress your family and friends with pretty much zero effort on your part!

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Bannock

Makes 12

3 cups all-purpose flour, plus more for shaping bannock
2 teaspoons salt
2 ½ tablespoons baking powder
¼ cup melted butter or lard
1 teaspoon honey
1 ½ cups warm water

In a large bowl, combine the flour, salt, and baking powder; make a well in the centre.  In a separate bowl, mix the melted butter with the honey and pour into the dry ingredients.  Add the water and stir just until a loose dough forms. 

Dust a clean work surface with flour, dump the dough out, and knead 7 or 8 times or until the dough is no longer sticky on the outside, adding a scattering of flour as needed.

Divide the dough into 12 equal portions and flatten into 1”-thick rounds.  This should leave you with rounds that are around 3-4” across.

Heat a cast iron skillet or frying pan over medium heat and add enough canola oil to coat the bottom of the pan.  When hot, fry the bannock a few at a time for about 3-4 minutes per side or until deep golden brown.  If your pan starts to look a little dry, add a bit more oil and allow it to heat up before frying more bannock. 

Allow the bannock to cool slightly and enjoy with anything your heart can imagine – or, if you’re feeling extra snazzy, split the bannock down the middle and use it as a bun for Bison Burgers!