I tried to make bannock at home for the 1st time last night. Here's what I did (based off a recipe I got from one of you folks previously)

1 cups flour
2 tsp baking powder
1/2 tsp salt
1 egg
1 Tbsp oil

The repipe said egg and oil were optional, and quantity was not given for the oil so that is what I did.

To cook it, I added enough water to make a firm ball, flattened it out on my gas griddle and basically pan fried it with a lid covering it, flipping it every 5 min or so.

The taste is fine.

The problem I am having is that I am not so sure it is getting cooked all the way through.

Any suggestions?

Thanks

Ron

I will flip pancakes and even biscuits, but I don't recall flipping bannock. You can have it close to your surface heat in order to brown up the bottom and firm the rest of it. But then you should raise it above the heat about 12" and covered to cook. Or you cook it in a reflector oven. Or with a lid with a small fire on top of it. Or propped in front of the fire so the top bakes.

When baking, it is generally the top heat that is more of a concern than the bottom heat.

It also sounds like your dough may be a bit stiff. It should be a little loose. Don't work it too much.

If you do need to cook it with only bottom heat, and need to flip it, make it biscuit size like small hamburger patties. Cook at low to medium heat. Flip gently when the bottom is browned.

i myself wouldnt carry a cast iron frying pan into the bw but ive heard some say that bannock is best made in that type of skillet? any truth to that? i have a fire pit in my back yard and would like to try it and im pretty sure i could carry the pan that far! :O)

We just returned yesterday from a beautiful BWCA trip! I tried my hand at bannock for the first time on our third day at camp, and I must say it was a success and enjoyed by all four of us in our party.

I found the following recipe in the book, Trail Food by Alan S. Kesselheim.

Basic Bannock
1/2 cup (brimming) white flour
1/2 cup (brimming) whole wheat flour
1 tsp. baking powder
1/2 tsp salt
3 tbs. powder milk

I mixed these ingredients together at home and stored it in a ziplock bag. When I was ready to make it, I heated a pan (we brought a nonstick skillet) with a little butter in it over a medium to medium low fire. Then I added just enough water until the dough was starting to stick to my fingers. (added it to the bag) Divided the dough into four patties, 1/2" to 1" thick. And fried on both sides until lightly browned. Delish!

To this recipe I added cinnamon, raisins, and a bit of sugar to the mix before frying. (which I added to the bag at home as well.)

leave out the egg,your making a pancake..a bannock is just flour,baking powder and a pinch of salt.baking in a fry pan on it's side once you have cooked one side is the way to go..

You can check out this video. He doesn't give actual amounts of flour etc but shows how he cooks it.

http://www.solotripping.com/vid.php?cat=Trail Food