Indian Bannock
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the batter
In a pot, combine boiling water, salt, and butter.
Slowly stir in the Indian meal until smooth and thick, about 15 minutes.
Shape and cook
Prepare hot buttered tin sheets.
Drop spoonfuls of batter onto the sheets to form rounds.
Cook on the stove for a few minutes, then bake in a 400°F (200°C) oven for about 15 minutes.
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
- Coarse indian meal
- Forms the thick batter and gives the rounds their corn flavour and body.
- Boiling water
- Hydrates and swells the meal's starch so the batter thickens into a workable dough.
- Butter
- Adds fat for richness, flavour and a softer crumb.
The step that matters
Slowly stirring in the Indian meal. Adding the meal gradually to boiling water lets each grain hydrate and swell evenly, which prevents lumps and gives a smooth, thick batter.
“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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