My camping bannock is a breakfast staple and loved by all. This just-add-milk mix (or water, in a pinch), is perfect for making ahead of time and bringing along to the campsite in a ziplock bag.
Course Breakfast & Brunch
Cuisine American
Keyword Vegetarian
Essential Ingredient flour
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Calories 527kcal
Ingredients
For the dry mix
2cupsall-purpose flour
1Tablespoonsugar
1TablespoonBaking Powder
1/2teaspoonfine sea salt
For Cooking
1cupmilka scant cup
1/2cupcanola oilfor frying
salted butterfor serving
Instructions
Dump the flour, sugar, baking powder and salt together in a sturdy resealable bag. Seal well and shake the mix together thoroughly. May be made in advance (see Notes).
2 cups all-purpose flour, 1 Tablespoon sugar, 1 Tablespoon Baking Powder, 1/2 teaspoon fine sea salt
Add almost 1 cup of milk to the bag of dry mix (water also works). Seal the bag and squish it around gently just to combine. Do not over mix.
1 cup milk
Preheat a cast iron skillet over a campfire. Add about 2 Tablespoons of oil to the pan and heat until it begins to bubble a bit.
1/2 cup canola oil
Using clean hands, floured if possible, scoop a golf-ball size of dough from the bag and flatten it slightly. Drop it into the pan and repeat with the bannock dough until the pan is full, but not overcrowded.
Cook bannock over medium-low heat until dark golden on one side, then flip and finish browning. Don’t cook it over too high of heat or it will darken before the interior is cooked through.
Serve warm, with butter, jam, and coffee, of course.
salted butter
Notes
Dry mix may be made up to two weeks in advance or stored in the freezer for up to three months.