1 ½ cups oatmeal (instant is easier to work with as its finely ground)
½ teaspoon baking soda
2 cups warm milk
Pinch of salt
1 tablespoon chopped almonds
1 tablespoon grated orange peel (I prefer tangelo for a unique twist)
2 teaspoons melted butter (bacon fat is traditionally used) for frying method
- Place the oatmeal in a large bowl and create a well in the centre.
- Place the warm milk in the middle of the well and mix with a wooden spoon until just blended into a thick paste.
- Add the almonds, orange peel, egg, salt and baking soda and mix. The texture should emulate pancake batter – if its too thin, add some more oats and if its too thick add some more milk until the consistency is right.
- There are two methods of cooking bannocks – frying or baking:
- Frying: Heat the butter or bacon fat over a moderate heat in a large skillet and pour in mixture and cook until bubbles form on the top. When this occurs it means the bottom side is cooked so then flip the bannock over to cook the other side.
- Baking: Cover a kneading board surface in oatmeal and place the mixture onto it. Divide the mixture into two parts. Roll one part into a ball and roll out into a round quarter inch thick circle. Repeat with second part and place them on a baking paper lined tray and put them in a pre-heated oven and bake at 190C for about 30 minutes or until brown at the edges. If need be bake them separately if you don’t have the room to fit both bannocks onto one tray.
- Cut the bannocks in quarters and serve with honey, which can be decorated in symbols such as circles and crescent moons.
(C) T. Altman 2016
Disclaimer: The information presented here is taken from my own personal experiences and are to be used as a guide only. Please take into consideration, any medical conditions such as allergies before attempting. Permission to reprint any information or photos on this blog must be obtained by the blog creator (email@example.com).