Title: Bannock Variations
Categories: Amerind Quick
Yield: 1 Servings

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The Aboriginal Staff of Life, Bannock is common to the diet of almost all North American's first peoples. There seems to be countless recipes that vary region to region for this native favorite. We are offering some of the most common.

Recipe #1 700 ml corn flour 30 ml (2 tbsp) baking powder 7 ml (1/2 tsp) salt 45 ml (3 tbsp) lard 150 ml (2/3 cup) water

Preheat oven to 230 C (450 F). Grease lightly a heavy cast iron frying pan, or baking sheet. Stir and blend together the flour, baking powder and salt. With a pastry blender or two knives, cut in finely the lard. Then gradually stir in the water. Stir with a fork to make a soft, slightly sticky dough. Turn dough on a lightly floured surface and knead gently 8 to 10 times. Roll out or pat 1/2 inch thick, or flatten dough to fit frypan. Cook in frypan on hot ashes over open fire (turn bannock to brown both sides) or on baking sheet in over for approx 12 to 15 minutes, or until light golden brown. Cut and service with butter. Makes 1 loaf.

Recipe #2 300 ml boiling water 1 pinch salt 5 ml (1 tsp) butter 75 ml (1/3 cup) coarse Indian or corn meal butter for frying

Combine water, salt and butter. Bring to a boil. Stir in the Indian meal slowly. Continue stirring until the mixture is smooth, thick and stiff, about 15 minutes. Preheat a buttered pan. Drop by spoonfuls 2 inches (5 cm) apart onto the pan. Cook on top of the stove for a few minutes, then bake them in a 375 F (190 C) over for about 15 minutes.

Recipe #3 (SHUSWAP BANNOCK)

3 cups all purpose flour 1 tbsp. Baking powder 1 1/2 tsp. Salt 1 1/2 cups of water 1 cup blueberries

Mix dry ingredients together, then add water quickly and continue to stir. Spread on a pie plate and put in oven at 425 F for 20 minutes.

AboriganalTourism - Native Cuisine

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