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
Heat lard in a pan and fry the cakes, cooking one side first before turning.
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 dough body and sets into a firm, starchy structure when cooked.
- Boiling water or milk
- Hydrates the meal so it becomes soft and pliable enough to shape into cakes.
- Lard
- Conducts heat for frying and browns the outside of the cakes while adding richness.
The step that matters
Frying the cakes on one side before turning. Flat cakes need a firm, browned first side before turning; turning too early can tear or break them, since the starch sets as it cooks and gains structure.
“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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