Earle A. Jones

Everyone has their own recipe for making bannock and offering one here seems rather redundant but here goes.

Over the years I've tried so many variations and most have been quite acceptable but extremely heavy and bland.  This one is a basic light rendition that can be made into everything from a fish coating to pancakes. Like all bannock recipes there is always room for personal touches.

1 1/4 cups all-purpose flour
3 tsp baking powder
1/4 tsp salt
1 Tbsp sugar
3 Tbsp Lard (oil makes it heavy)
1 egg, optional
1/2 cup water or more till consistency of dough or batter
Add raisins, dried apple, banana chips, fresh berries (optional)

Combine flour, baking powder, salt and sugar in clean pail,. Add lard.  Rub in to form fine crumbs. if using egg, combine with water. Add to flour mixture. Stir to form soft dough. knead until smooth. about 10 seconds.

Lightly grease a heavy cast iron skillet with lard. Dust with flour.  Place half of the dough in pan,. Heat pan over live coals five minutes.  Raise pan to 1 1/2 feet above coals. Bake five to ten minutes longer or until underside is lightly brown and crusty. Turn and bake on the other side about 10-12 minutes. Bake remaining dough as above.

Options: Bake 30 minutes or deep fry until brown.
Yield: two bannocks or about 3 - 4 servings.


Roll dough out on canoe or wanigan until 1/4 inch thick. Mix brown sugar, butter or margarine, cinnamon, nutmeg. Spread evenly on dough. Roll dough back up. Slice 1 inch thick. Place on frying pan or cookie sheet.  Bake in reflector oven or as above until brown on both sides. Makes a fantastic cinnamon bun for breakfast or dessert.

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