Bannock

I’ve never had authentic bannock before, so I’m not sure how this recipe compares, but my family loved it! I took advice of a few other reviewers and spooned and leveled my flour so the results would be fluffy (and not too dense), and cooked for just 12 minutes on each side. Less flour meant I needed to flour my surface more generously, but the recipe turned out great. I also used a bit of crisco to grease my pan.

While the recipe produced exactly what I see I. Your video and photos I was disappointed. They look great but they do not taste like a bannock should they closely resemble Scones that were popular in Scotland (yes I’m Scottish). The next time I make them with your recipe I’ll switch the butter for lard and the AP Flour for strong bread flour and increase the salt by 1/4 to 1/2 tsp to see if I can get a more bread texture rather than a crumbly scone texture. Your method works perfectly. On my skillet they only required 12 minutes each side and they were cooked perfectly. I was going to make bacon on a bannock for tea but when it turned out to be bacon on a scone it wasn’t so good.

2 stars for effort but I see why there were comments about it being heavy and too salty. To everyone who said there's too much baking powder your wrong, there's not enough trust me. I'm indigenous and grew up learning my families recipe and now making it myself. You want 3 cups of all purpose flour, 4 tsp of baking powder (this is what makes it light and fluffy), and 1 tsp of salt. I never used a measuring cup for the water but after mixing all the dry ingredients thoroughly make a dome in the mixing bowl (pushing the flour,baking powder,salt to the edges of the bowl) and slowly add water mixing it with a metal fork until you get a consistency that's really jiggly and sticky, where you can't touch it without it sticking to you. Also be cautious to not overwork the dough, you want to quickly mix it as best as you can so it comes out super light and fluffy, keep it in the bowl and put some flour on top of the dough and gently lift the sides so you can get the flour to the bottom, then cover it with a clean dish towel for 10 minutes!!! Cannot stress this enough, it astonished me that no one let their dough sit, grab a cast iron skillet and fill it with canola oil, I always measure with my pinky, touch the bottom of the pan and put enough oil in until it reaches the crescent line on your pinky fingernail, put at a medium-high heat. I'd say between 6-7. After 10 mins don't touch the dough to remove it from the bowl but tip it upside down on a lightly floured counter top and shape it into a log, pinch off pieces however big you would like and place on the counter then gently shape the Bannock with your knuckles. You want to touch it as minimally as possible, the oils from your hands are what makes it dense and not light. And please dont let it fry on each side for 15 minutes they will either burn or be so crispy theyre like scones, fry it but check frequently by lifting each piece with a fork and flip once golden brown. Hope this helps everyone and works out well, also don't forget it takes a lot of practice to perfect it so if it doesn't turn out super great keep trying you'll get it eventually!!

Perfect .. baked in the oven! Yummy with a pot of stew.

Great recipe! Thanks for sharing!

My family used to make bannock traditionally, but this recipe turned out pretty good. Made in an electric pan.

So quick and easy to make. I'd make these when I was a little girl with my mother. We used a similar recipe to this one. Once in awhile we would drizzle butter and top with cinnamon and sugar to make them a sweet treat.