Indian Bannocks
Ingredients
Directions
Prepare
In a bowl, combine the Indian meal and a little coarse sea salt.
Wet the mixture with boiling water or milk until soft.
Wet your hands and shape the mixture into small flat cakes.
Fry
Fry the cakes in hot lard, cooking one side first, then turn to cook the other side.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Indian meal
- Cornmeal forms the body of the cakes, giving them their structure and grainy texture.
- Boiling water or milk
- Hydrates the meal so it softens and holds together into a shapeable dough.
- Hot lard
- Conducts heat into the cakes for frying and adds fat that browns the surface and adds richness.
The step that matters
Frying the cakes in hot lard. The fat must be hot enough to brown the outside quickly. If it is too cool, the cakes absorb grease and turn heavy, and if the cakes are not flattened evenly they cook unevenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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