Bannocks, Scotch
Ingredients
Directions
Make the dough
Mix oatmeal, salt, and baking soda in a bowl.
Add enough milk or water to form a stiff dough.
Roll out the dough into thin cakes.
Cook
Bake on a hot griddle until light brown on both sides.
If no griddle is available, use a baking sheet on the stove.
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
- Oatmeal
- Forms the main body of the cakes, giving them their structure and earthy flavour.
- Baking soda
- Reacts with acidity in the dough to lighten it slightly and aid browning.
- Milk or water
- Hydrates the oatmeal so it binds into a stiff, rollable dough.
The step that matters
Bake on a hot griddle until light brown on both sides. A hot surface sets the thin cakes quickly and browns them through the Maillard reaction. If the heat is too low, the cakes dry out and stay pale and brittle rather than golden and sturdy.
“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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