Indian Bannocks
Ingredients
Directions
Prepare
In a bowl, combine the Indian meal and coarse sea salt.
Gradually add boiling water or milk until the mixture is soft.
Wet your hands and shape the mixture into small flat cakes.
Fry and serve
Heat hot lard in a skillet and fry the cakes, cooking one side first before turning.
Serve warm for breakfast.
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
- Forms the main body of the cakes and sets into a firm, starchy texture when cooked.
- Boiling water or milk
- Hydrates the cornmeal so it becomes soft and cohesive enough to shape by hand.
- Hot lard
- Conducts heat into the cakes and browns their surface while adding richness.
The step that matters
Fry the cakes in hot lard, cooking one side first before turning. Starting in sufficiently hot fat sears the surface so the cakes hold their shape. Turning too early, before a crust forms, can make them break apart.
“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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