Traditional Scottish Recipes – Oatcakes/Bannocks. Ingredients 4 oz (125g) medium oatmeal 2 teaspoons melted fat (bacon fat, if available) 2 pinches of bicarbonate of soda Pinch of salt 3/4 tablespoons hot water Additional oatmeal for kneading Method Mix the oatmeal, salt and bicarbonate and pour in the melted fat into the centre of the mixture.
Grease and heat a frying pan. Form and press the dough into cakes. Lay the bannock in the frying pan. As the bannock cooks, move the cakes around so they don’t stick. When the bottom crust has formed and is browned, flip the cakes over. Cooking takes about 12 minutes. Sprinkle with honey or …
Step 1, Mix all ingredients and add enough water to make a medium thin batter. Step 2, It should run from spoon, but slowly. Step 3, Spoon into hot greased skillet and hold above fire until cakes start to rise, then lower onto a hot fire until cooked on one side, turn and brown well. Step 4, Eat with butter and jam.
Nov 18, 2016 · Directions. Mix the dry ingredients and berries, then slowly mix in enough water to make a stiff dough. Roll it out (unrugged) or form it with your hands (rugged) and then either fry it in a bit of oil, bake it or you can even “GRILL IT!”. Brush the grill with oil. Grill it over medium heat, lid down for about 5 minutes per side, tops.
Traditional bannocks from Mrs Fitzs kitchens were dense round cakes of oat and/or barley flour, animal fat and water/milk,cooked on a griddle pan, or girdle. The cakes were split into 8 equal wedges (farls) and consumed, for the most part, while still warm.
Bannocks recipes. Bannocks vary in style according to region – for example, Selkirk bannocks resemble lardy cakes, while Pitchaithly bannocks are more like rich shortbread. In some areas dried fruits are added to sweeten the bannock (which is in itself quite flavourless). Historically, leaveners were not used but now many recipes include yeast or baking powder.
Be sure to re-roll the scraps to make more cakes. Place cakes about ¼ inch apart on a baking sheet. Bake in the oven for about 20-25 minutes, until golden. Let cool. Makes 6-8 cakes. This recipe is easily doubled. Serving Size: makes 12-15 .25″ round cakes Number of Servings: 14 Recipe submitted by SparkPeople user EMMIEGIRL757.