This Scottish, oaty, frying-pan bread should be made fast and eaten warm. You can store bannocks and reheat them later, but they are better served straight away. I love to eat them in winter, with butter and thick soup. Have the rest of your lunch ready and make the bannocks at the last minute.
- Yield: 2
- 125 g medium oatmeal, plus extra for dusting
- A small pinch of salt
- A slightly bigger pinch of baking powder
- 2 tsp melted bacon fat (or lard, butter or oil), plus a little extra for greasing the pan
- 4 tbsp hot water
- Mix the oatmeal, salt and baking powder together in a bowl and pour in the melted fat, along with enough water to mix to a stiff paste. Place a heavy-based frying pan over a medium heat.
- Dust your work surface with oatmeal and scrape the mixture on to it. Sprinkle with more oatmeal and divide the dough in two. Roll each out to a round, a little less than ½ cm thick. You’ll need to work fast because the dough stiffens as it cools. Cut each round into quarters.
- Add a little fat to the hot pan, and cook the bannocks, one at a time (that is four quarters together), for a couple of minutes on each side. Eat warm, with butter.