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Barley Bannocks

Barley bannocks are made by boiling milk, adding barley meal, forming a dough, rolling thin, and cooking on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Barley Bannocks

Ingredients

Directions

Make the dough

  1. Boil ½ pint of milk in a saucepan.

  2. Sprinkle in barley meal while stirring constantly until thick.

  3. Turn the mixture onto a board sprinkled with dry meal and let it cool.

  4. Once cool, knead the mixture with more dry meal until stiff.

Cook and serve

  1. Take a portion, roll it thin like a wafer, and bake on a hot griddle.

  2. Cook one side until done, then turn and cook the other side.

  3. Clean the griddle after each bannock.

  4. Serve hot or cold with butter.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + barleytop 14% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: ethyl octanoate (fruity).

  3. Barley + buttertop 20% of all pairs
    Smell alikemoderate
    Cooked together481 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Barley meal
Forms a thick, stiff dough that holds the bannock together when rolled and cooked.
Milk
Hydrates the barley meal and cooks into a thick base, adding moisture and a soft texture.
Butter
Adds richness and flavour when spread on the finished bannock.

The step that matters

Rolling the dough thin. A thin, even roll lets heat reach the centre quickly on the griddle, so the bannock cooks through without staying doughy or burning at the edges.

“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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