Bannock (food)

A bannock is a bread thinner than a scone. It is a form of flat cake, baked on a griddle and popular in Scotland, and is generally made of oatmeal and takes the form of a large oatcake. However, the meaning is not universal and some Scots use the term to refer to a wheat flour cake similar to a large thin scone.

Related Topics:
Bread - Scone - Cake - Scotland - Oatmeal - Oatcake

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Scottish bannock is also quite popular in eastern Canada, especially in the Atlantic provinces.

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Native Americans and particularly Métis, in western Canada and the northern Great Plains in the United States, adopted bannock in their own cuisine over the 18th and 19th centuries, most likely from Scottish fur traders. This simple source of carbohydrates was easy to make on the trail and neatly complimented high protein foods trail foods like pemmican. As a result, even today many Métis and aboriginal western Canadians routinely prepare this dish. In western Canada, bannock is more closely associated with native and Métis culture than with its Scottish roots.

Related Topics:
Native American - Métis - Great Plains - United States - 18th - 19th centuries - Carbohydrate - Protein - Pemmican

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Native and Métis bannock is generally prepared with white or wheat flour, baking soda and water, which are combined and kneaded (possibly with spices, dried fruits or other flavouring agents added) then fried in rendered fat, vegetable oil, or shortening.

Related Topics:
Flour - Baking soda - Water - Fat - Vegetable oil - Shortening

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