Recipes
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Basic Bannock recipe
(Fried or Stick-cooked)
1C Flour
1tsp Baking Powder
¼ tsp Salt
3 Tbsp Margarine/Butter
2 Tbsp Skim Milk Powder(Optional)
Sift together the dry ingredients. Cut in the margarine until the mixture resembles a course meal(at this point it can be sealed in a zip lock bag for field use.) Grease and heat a frying pan. Working quickly, add enough Cold water to the pre packaged dry mix to make a firm dough. Once the water is thoroughly mixed into the dough, for the dough into cakes about ½ inch thick. Dust the cakes lightly with flour to make them easier to handle. Lay the cakes in the warm frying pan. Hold them over the heat, rotating the pan a little. Once a bottom crust has formed and the dough has hardened enough to hold together, you can turn the bannock cakes. Cooking takes 12 to 15 minutes. If you are in the field and you don’t have a frying pan, make a thicker dough by adding less water and roll the dough into a long ribbon(no wider than 1 inch thick.)
Wind this around a preheated green, hardwood stick and cook about 8” over a fire, turning occasionally, until the bannock is cooked.
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