Bannock

Born and raised in Vancouver, B.C., I’ve always thought of bannock as a staple recipe. My first memory of bannock was the baked variety served with baked beans, and I was hooked.

I had always been told it originated as an Aboriginal Peoples recipe, but have since read that although it is indeed very much a part of First Nations menus, it originated as a Scottish food item.

This is still up for debate; however, my take on it is that they are really 2 very different creations. The Scottish variety seems interchangeable with a scone depending on how it is served (and is in fact referred to as a scone just as interchangeably).

Pre-contact bannock
A type of bannock, using available resources, such as flour made from maize, roots, tree sap and leavening agents, may have been produced by indigenous North Americans prior to contact with outsiders. Some sources indicate that bannock was unknown in North America until the 1860s when it was created by the Navajo who were incarcerated at Fort Sumner, while others indicate that it came from a Scottish source.

Source – Wikipedia.org

Wherever it came from, it has staying power on any menu. I generally stick with baked bannock, while Kevin prefers fried bannock.
Bannock is highly adaptable and can be made easily in a camp setting as well.

Many people add sugar, spices, berries, or savory goods including peppers, onion and garlic. Milk can replace some or all the water, and some people add an egg, but the basic recipe is only 4 ingredients and once you’ve made it you aren’t likely to forget how.

It is best when freshly made and still hot. Try it hot with peanut butter…it is like candy! We love it!

What is your favorite way to enjoy bannock?

Ingredients

• 3 cups all purpose flour
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1 1/2 cups water
• Oil for frying* enough so dough can float while cooking

Method