Bannock is a tradition of our Métis and Indigenous peoples of North America.
There are lots of variations on this very simple Bannock recipe.
The truest Bannock recipe would have used some kind of corn meal, because that’s what was available for the Voyageur. Today it’s common to use flour or even whole wheat flour.
Bannock Cooking Tips
Cooking Bannock in a more traditional manner might be on a stick over a campfire or in a dry skillet. Back in the day of the Voyageur, the batter might have been cooked on a hot rock at the campfire. No Lagostina Cookware back then.
No doubt that cooking in any oil adds a more-ish flavour kick and might be referred to as “Fry Bread”. Use any oil you prefer. The most flavourful oil will be an animal based fat like lard, and I like to use coconut oil. Both of these are healthier for deep frying.
Now you have a little background and can decide on what you want to use more specifically.
- 1 cup flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1 tsp salt
- 100ml cold milk
I prefer whole wheat flour, coconut sugar (1.5 tbsp) and frying in coconut oil.
Mixing and Preparing Your Bannock
The above ingredients makes about 8 little Bannocks. Double up (16) or Triple up (24) for more.
Mix all the dry ingredients first.
Then add the milk (the most traditional version would have used water) and mix.
If your hands stick to the dough, sprinkle some flour on your hands or on the Bannock dough.
Makes 8 little balls and press into the shape of a hamburger. Not a must, but I let the dough rest for about an hour.
I find pan frying in oil, in small batches works best.
If you’re “deep” frying and your Bannock buns are submerged, they will float when ready and turn to evenly cook both sides.
Have fun! Bannock is a tradition of our Métis and Indigenous peoples.
It’s great with Wild Blueberry Jelly or Farm Fresh Butter!
À la prochaine les Amis!