Breakfast: Bannock

I was disappointed not to have any bannock at Fort Edmonton Park this year so I made my own for breakfast the other day. I used the recipe on this page (only halving it). I bought whole wheat flour from Treestone bakery ($2.75 a kilo). They grind it themselves and it has a slightly coarse texture like cornmeal.

I mixed the dough into a ball and waited for King Crabby to arrive.

I rolled it out to the thickness of pie crust and cut it in squares. I think next time I’ll roll it a little thicker so it’s soft and doughy inside.

I fried it in Crabby’s homemade lard (I really need to get a cast iron skillet).

They puffed up in the pan like chapatis.

When they were golden I drained them on paper towels.

Because I rolled them so thin they were more like elephant ears than biscuits (or like Paulina’s bannock here. I think maybe she used more baking powder than I did to get such a fluffy result). Not that I’m complaining. We ate them with some of our Nanking cherry syrupy jelly. They would also have been good sprinkled with icing sugar or cinnamon sugar or drizzled with maple syrup.


2 cups whole wheat flour
1/2 tsp salt
2 tsp baking powder
1/4 cup melted lard or butter
3/4 cups water
lard or oil for frying

In a bowl, combine dry ingredients. Make a well in the centre and pour in melted lard and water. Combine until thoroughly mixed. Knead briefly on floured surface (add more flour if necessary – dough should be fairly dry, not sticky). Let rest for half an hour or longer under damp tea towel. Roll out to desired thickness and cut in squares. Fry in melted lard on each side until golden brown. Drain on paper towels. Serve hot.

Posted by Jean Poutine


Fort Edmonton Park Bannock

The Man With Whom I Keep Company and I love wandering around Fort Edmonton Park, and it is especially beautiful this time of year with all of the gardens in full bloom and bursting with their bounty.

We managed to catch Paulina at the Native Camp outside of the Fort as she was starting a batch of bannock. She told us that the ingredients are whole wheat flour, baking powder, salt  and water. She added a bit of cinnamon for an exotic touch. She said that the trick to preventing lumps in the dough is to make a well in the center of the dry ingredients for the water, and then keep mixing in the dry ingredients a little at a time.

The bannock is then formed into a round shape, covered and left to rise. We went off to explore  and came back in time to see it in mid-rise.

We went to do more exploring and got back when Paulina had rolled out the dough and was cutting it up for frying (we had incredibly good timing). Paulina is a many-talented woman, so she was doing some beading while waiting for the dough to rise.

The coals need to burn down to a nice even grey so that the bannock doesn’t burn. The strips of dough are fried in some lovely lard. The Scottish were the ones to bring bannock to the First Nations, and we know how the Scots love their lard!

Paulina with her bannock tool.

A basket of beautifully browned bannock.

Samples being cut up for the hungry crowd.

My piece of bannock. It was hot and delicious – crunchy on the outside and soft in the centre. I was thinking that butter melted into the bannock would have been especially delightful.

Delicious, but not enough to satisfy our desire for baked goods, so we stopped in at Jasper House for Ginger Molasses Cookies and Raspberry Lemonade.

A former patient of 1885 Street’s Dr.Wilson. He could have benefitted from a diet including bannock and cookies.

Fort Edmonton Park closes September 25, and there are fewer people there this time of year, so it’s a great time to visit.

Posted by Truly Scrumptious