Bannock Two Ways Recipe
- 2 cups (500 mL) all-purpose flour
- 1 Tbsp (15 mL) baking powder
- 1 Tbsp (15 mL) white sugar
- 1/8 tsp salt
- 2 Tbsp (30 mL) unsalted butter
- 1 egg
- 1/4 to 1/2 cup (60 to 125 mL) whole milk
- Oil, for frying
- For serving: Maple syrup, flaky sea salt
- 2 cups (500 mL) all-purpose flour, plus extra for rolling
- 2 1/2 tsp (12 mL) baking powder
- 1/2 tsp (2 mL) salt
- 3/4 to 1 cup (185 to 250 mL) water, to start
- Oil, for frying
- Combine the flour, baking powder, sugar, and salt. Using a pastry cutter or knife, cut in the butter until the pieces are pea-sized. Mix in the egg, then pour in about 1/4 cup (60 mL) of milk. Mix together just until a dough forms, adding more milk if needed. Divide the dough into 10 to 12 biscuit-sized pieces. In a large frying pan, pour in about 1/4 inch (6 mm) of oil and heat over medium-high. When the oil is hot, fry the bannock—being careful not to crowd them—until golden brown. Serve immediately with maple syrup and flaky sea salt.
- In a large bowl, mix the flour, baking powder, salt, and water together to form a dough. If the dough is a bit dry, add more water 1 Tbsp (15 mL) at a time. Turn the dough out onto a floured surface and roll out into a 9×12-inch (23×30-cm) rectangle about 1/4-inch (6-mm) thick. Cut into approximately 3×3-inch (8×8-cm) squares. Heat about 1/4 inch (6 mm) of oil in a large frying pan over medium-high heat, and fry the bannock—being careful not to crowd them—until golden brown, about 2 minutes on each side. Serve warm.
