Canadian Bannock
Our First Nations people have been making bannock for generations. Here is one recipe that I find to be both easy and tasty. It was created by my buddy Marcel, hence the name.
Doug
MARCEL’S BANNOCK RECIPE
2.5 CUPS ALL PURPOSE FLOUR
5 TSP BAKING POWDER
0.5 TSP SALT
2 TBSP WHITE SUGAR
3 TBSP LARD
1 CUP WATER
Combine dry ingredients, mix well, add lard and work it to form fine crumbs. (Use two table knives to “cut” the dough for this.) Add water a bit at a time, stir and knead. Fry in a cast iron frying pan with enough oil (or lard) to keep it from sticking. Start the pan on high and reduce immediately to medium. Bannock is cooked when it is golden brown. This dough can also be shaped into a thick string, wrapped around a green stick, and cooked over an open fire. Serve warm.
This is a good camping recipe, and can be made in advance, all but the water, and kept in a plastic bag or other waterproof container, then take out the amount desired, mix in the water, and enjoy for that meal.
Doug
MARCEL’S BANNOCK RECIPE
2.5 CUPS ALL PURPOSE FLOUR
5 TSP BAKING POWDER
0.5 TSP SALT
2 TBSP WHITE SUGAR
3 TBSP LARD
1 CUP WATER
Combine dry ingredients, mix well, add lard and work it to form fine crumbs. (Use two table knives to “cut” the dough for this.) Add water a bit at a time, stir and knead. Fry in a cast iron frying pan with enough oil (or lard) to keep it from sticking. Start the pan on high and reduce immediately to medium. Bannock is cooked when it is golden brown. This dough can also be shaped into a thick string, wrapped around a green stick, and cooked over an open fire. Serve warm.
This is a good camping recipe, and can be made in advance, all but the water, and kept in a plastic bag or other waterproof container, then take out the amount desired, mix in the water, and enjoy for that meal.
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