Fit's a Bannock we' you?
To us, in this part of Aberdeenshire, a Bannock is essentially a pancake, scotch pancake or what some might call a drop scone.Across Scotland, Bannocks are other types of flat cakes.
This is not a typical desert and is more often eaten at fly time (morning or afternoon coffee break!) But topped with jam, cream and seasonal berries I feel it makes a lovely summer’s day dessert.
This is a recipe that I grew up with, written in my Grannies old-fashioned handwriting, I’m not sure what she would think about me sharing it with the world, but I do it in homage to her!
This recipe will easily make enough for 4 to have as a dessert, how many will depend on the size of your spoon!
To learn more about Bannocks, check out our About Page.
Ingredients
- 200g self-raising flour
- 1 tbsp castor sugar
- 1 tsp baking powder
- Pinch of salt
- 1 egg (beaten)
- 1 tbsp vegetable oil
- 2 tbsp golden syrup
- 200ml milk
For Topping
- Locally sourced jam
- Seasonal soft fruits – strawberries,
raspberries, blueberries - Whipped double cream
Method
- Sieve all dry ingredients into a mixing bowl and mix roughly
- Make a well in the centre and add egg, oil, syrup and a little milk
- Whisk slowly, starting to incorporate dry ingredients, adding more milk as you go, you are looking for a thick pancake consistency that will drop off your ladle
- Heat a griddle or nonstick frying pan on low to medium heat, butter lightly
- Spoon a small ladleful of mixture onto hot griddle/ pan, once the air bubbles on top start to burst then flip over and leave for a minute till underneath is golden
- It may take a few attempts to get the pan right temperature to get a nice even golden finish!
- Leave to cool slightly on a cooling rack, or even the rack from the grill
- Spread with jam, top with whipped cream and garnish with fresh seasonal berries.
