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"...besides love, independence of thought is the greatest gift an adult can give a child." - Bryce Courtenay, The Power of One

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Friday, March 28, 2008

This Ain't Yer Granny's Bannock!!

A while back, I shared my insanely decadent recipe for oatmeal. I had some leftovers, and mentioned one of the possibilities for leftover oatmeal: bannocks. Well, I didn't get around to writing about them then, and ate that leftover oatmeal heated from the microwave. This morning, I made more and decided it was bannocking time.

Being all into due diligence and whatnot (my mum was a lawyer for a bit, can you tell?), I decided to look up bannocks on the Internet, and guess what? The things I've called bannocks all this time aren't much like any of the recipes I found! Oh, well. I found a nifty traditional Welsh recipe, which looked interesting, and a pioneer style recipe that tickled my fancy as well - I liked the lack of measurements and the camping notes. If you want a "proper" bannock, go check them out.

No matter - I have called these babies bannocks since I started making them, and bannocks they shall be. Let's get started, shall we?

The cast:
Leftover Oatmeal
Flour (I used whole wheat)
Baking Powder
More butter
A frying pan - cast iron would be nicest, but I used a regular non-stick this time.


In a mixing bowl, combine about 1/3 cup leftover oatmeal with and equal amount of flour. Add about 1/2 teaspoon baking powder and a tablespoon of butter. Mix well with a fork, a spoon, or your fingers until it looks like this:
Looks a mess, doesn't it? Now add some water, a tiny bit at a time, and mix it in well, until you have a dough ball like this:
If you're a little nervous about it holding together, you can add an egg and some more flour (I don't, but I understand if you want to), just make sure your end result looks like the dough ball.

Now heat some oil and butter in your pan, on medium setting for the love of all that's unburnt!!. I think I used about a quarter cup or a bit less of oil and maybe a tablespoon plus a bit more of butter.
When the butter is nice and bubbly, it's ready for your bannocky goodness.
Make a cake out of the dough ball and gently place it in the (gently) hot oil/butter (gently!!).
Let is sit for a few minutes. It's getting a nice brown bottom in there.
Carefully turn the bannock, using two turners if necessary. Really, do this gently or the whole thing may fall to pieces or splash that hot stuff all over you.
Let it brown some more, then gently lift it out and place the whole thing - spatula and all, on some paper towels to drain for a moment. Serve warm as is or sprinkle a little cinnamon and sugar on it to make it extra festive. Don't judge this thing on how it looks - you'll be glad you gave it a chance!
There, that ought to take all the healthy right out of your oatmeal!

1 comment:

Blondie said...

I have never in my life heard of this concoction you call a "bannock." I am quite intrigued! As far as I'm concerned anything browned up in that much butter is bound to be scrumptious!