Recipe of the Week: Bannock

The best thing about summer, as a kid, was campfires. And the best thing about campfires, as a good little Aussie, was making damper. This ‘smore business is something no self-respecting Aussie would come up with. Not when you can make up a batch of damper, wrap the dough around a stick, cover it in aluminium foil and cook it in the fire. Eat coated in golden syrup.

Bannock is my next best favourite thing.

Last time I was at the Squamish Lil’wat Cultural Centre, I feasted on an “Indian taco” – bannock topped with homemade venison chili.

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The Cultural Centre shared their recipe for bannock with BC Magazine.

Bannock
2 cups unbleached flour
1 cup warm water
1.5 tbsp baking powder
1 tbsp sugar
1 tsp salt
1/2 cup cooking oil

Place ½ cup cooking oil in a deep frying pan, or enough to fill pan about half a centimetre deep, and heat to 350°F (medium-high heat).
Sift together dry ingredients until mixed fully.
Add 1 cup water and stir together to form a sticky dough.
On a flour dusted surface, make small patties of the dough without overworking it.
Fry patties in oil until golden brown on each side and puffed up.
Bannock can be eaten on its own or with peanut butter, jams, or butter.

But I think it warrants a little experimentation… This summer, I’m going to try bannock Aussie-style.

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