Bannock: The quickest of quick breads



Bannock is kind of the perfect cross between a biscuit, a pancake, and an English muffin.  It’s amazing plain fresh out of the frying pan, smeared with lots of butter and jam, served alongside a saucy dinner used to swipe up every last tasty morsel, or even as a sandwich or burger bun.

It takes about as much work as pancakes so you’ll be able to impress your family and friends with pretty much zero effort on your part!


Makes 12

3 cups all-purpose flour, plus more for shaping bannock
2 teaspoons salt
2 ½ tablespoons baking powder
¼ cup melted butter or lard
1 teaspoon honey
1 ½ cups warm water

In a large bowl, combine the flour, salt, and baking powder; make a well in the centre.  In a separate bowl, mix the melted butter with the honey and pour into the dry ingredients.  Add the water and stir just until a loose dough forms. 

Dust a clean work surface with flour, dump the dough out, and knead 7 or 8 times or until the dough is no longer sticky on the outside, adding a scattering of flour as needed.

Divide the dough into 12 equal portions and flatten into 1”-thick rounds.  This should leave you with rounds that are around 3-4” across.

Heat a cast iron skillet or frying pan over medium heat and add enough canola oil to coat the bottom of the pan.  When hot, fry the bannock a few at a time for about 3-4 minutes per side or until deep golden brown.  If your pan starts to look a little dry, add a bit more oil and allow it to heat up before frying more bannock. 

Allow the bannock to cool slightly and enjoy with anything your heart can imagine – or, if you’re feeling extra snazzy, split the bannock down the middle and use it as a bun for Bison Burgers!