Great Tastes of Manitoba - Bannock
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Bannock with bacon grease..The BEST!
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My grandmother back in North Carolina made bannock and it was good nothing like they tried to make here, and I have had very good bannock in northern Manitoba
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why is it so flat and have holes in it? =\ if you want real bannock don't use this recipe....
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native american's make bannock differently...
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Where did you learn to make bannock ? That's a weird recipe and a bad looking bannock; we make better bannock on the reserve.
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Try using barley flour instead of wheat flour if you can get it.
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Here's a basic bannock recipe used here in Scotland. heat about a half-pint of milk and melt about an 1oz of butter with the milk. When the butter is melted take pot of the heat and mix with flour adding a bit at a time until the mixture becomes a dough and doesn't stick to the sides of the pot. Then flatten the dough out in a frying pan (no oil is used) until it's about half and inch thick. Then cook for about 5 mins each side. Bannock the Scottish way!
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that's the truth
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Mmmmm... bannock...
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Bannock was created by the Scottish. Last time I looked they were reasonably white in appearance. The food was adopted by native americans through contact with Scottish emigrants. It has no set ingredients other than a flour base making it a very versatile food - a key component in its success in a wilderness environment.
joadt 3 years ago 4
Scones were made by the Scootish (most Europeans in fact )and when the rations were giving out by the Europeans when they arrived in North America they only gave the indian people part of the rations which included flour, salt and lard the indian people addapted these ingredients n named it bannock, some native ppl in the Candian East still call it Scone , where in the Canadian West its called Bannock.
angelheart46 2 years ago