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Barley Bannocks

Barley bannocks are flat cakes made from barley meal, milk, and dry meal, cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and barley work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 598 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓

Barley Bannocks

Ingredients

Directions

Make the dough

  1. Pour 1 pint of milk into a saucepan and bring it to a boil.

  2. Sprinkle in barley meal while stirring constantly to prevent lumps until thick.

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

  4. Once cool enough to knead, work in more dry meal until stiff.

Bake on the griddle

  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.

Serve

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

    Shared aroma: ethyl octanoate (fruity).

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

What each ingredient does

Milk
Provides moisture and liquid that the barley meal absorbs and thickens into a dough.
Barley meal
Forms the bulk of the dough; its starch thickens with heat and sets as it cools and stiffens.

The step that matters

Stirring constantly while adding the barley meal. Dry meal dropped into hot liquid can form lumps as the outside of each particle swells and sets before the inside is wet. Constant stirring spreads the meal evenly so the starch hydrates and the mixture becomes a smooth, thick dough.

“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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