Quick Bannock – Native Frybread Recipe

Quick Bannock by The Aimless Cook

Ever run into one of those mornings when you look in the fridge and discover that you have nothing to make into breakfast? I’m gonna show you how to make a quick version of a traditional bannock using a few basic ingredients from the pantry. Fresh from the pan, these are delicious with almost anything – jam, butter, syrup, cream or cinnamon spread. Breakfast solved!

You will need:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 – 1 ½ cups water
  • ½ cup cooking oil

We’ll start by mixing the dry ingredients in a large mixing bowl. Start with the all-purpose flour, then add in 1 teaspoon each of baking powder, sugar and salt. Whisk together to combine.

To that, whisk in 1 cup of water to make a pasty batter. Add up to a ½ cup more if it’s not enough. You want your batter to be like paste and hang off a spoon. At this point, you can add raisins, dried cranberries or saskatoon berries for some variation.

Heat up ½ cup of cooking oil in a cast iron skillet on medium heat til the oil starts to shimmer. You can drop in a little piece of batter to test it. When the oil is ready, drop in the batter a tablespoon at a time and fry until golden brown. Flip over and continue frying until done. Carefully take out of the pan and drain on paper towels.

Fresh bannock goes well with just about anything, especially butter and your favourite jam. You can also dress this up like a scone with whip cream and fresh berries. It’s up to you!

Bannock is a traditional First Nations bread that was also enjoyed by the Metis. Because it was so easy to prepare, trappers and hunters often brought it out into the bush. It’s still made today and is gaining popularity with all Canadians.

What is your quick go-to breakfast?

One Response to Quick Bannock – Native Frybread Recipe

  1. Sylvia says:

    I made this from your recipe, adding in reconstituted dried blueberries. It was delicious! My first bannock but not my last. I will make this again many times now. Thank you.

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