Sunday, November 21, 2010

BANNOCKS - Contributed by Miriam Newman

As Pat knows, the majority of my recipes come from Irish relatives on my father's side.  My Nana, his mother, came from Ireland but knew she was descended from Scottish settlers generations back and had the recipes to prove it!  I suspect this traditional Scottish recipe for bannocks was strongly influenced by her subsequent Irish roots.  In any case, at this time of year a cup of good tea and a slice of Nana's product don't go amiss!


3/4 c. flour
1/4 c. oatmeal
1 tsp. salt
2 tbsp. butter
1 tbsp. baking powder
2 tbsp. sugar
1/2 c. milk

Sift flour, salt and baking powder.  Add butter, rub fine.  Mix in oatmeal and sugar.  Make a well.  Pour in milk, stir until it forms a soft sticky dough.  Turn onto floured surface, knead gently.  Roll out and shape into 1 or 2 1/2' thick rounds.  Heat griddle, flour lightly.  Cook for 10 min.  Turn once and cook other side.  Cool on rack.  Slice thinly, serve with butter and jam. 


  1. Miriam, I love oatmeal recipes, and this one sounds not only delicious, but doable. Thanks for sharing Nana's secret ingredients!

  2. I am going to try making this recipe! I will let you know how successful I am. LOL! It could be scary. :)

    Thanks for Sharing!

  3. Well, it's a little different frying this up in a pan, but darned if it doesn't work. Good luck, Holly!

    Pat, aren't these supposed to be good for our cholesterol? Oatmeal and all that?

  4. Holly, we'll be waiting for your report. Maybe you could consider it research for a story. Oatmeal is supposed to be good for lots of things, Miriam. They even make soap out of it. So what's a little butter?

  5. Really! Butter in moderation is quite good for you. It's margarine I won't touch. My husband sold both butter and margarine. Let's just say I eat butter.

  6. I agree, Miriam. Since I got married, I've never had margarine in the house. And butter simply tastes great, especially on fresh bread, scones, and bannocks!

  7. Well, butter is a natural product. With margarine, there's very little natural left after they finish playing with it to make it look and taste like butter. You would do better to use olive oil in that case. Trust me, I know.