Living in a city (a small one none the less) I rarely get chance to have a fire and it just didn't feel right making my first bannock without one. Fortunately I was invited to New Hampshire to make maple syrup. This was the perfect excuse to try out my frying pan bread skills.
Bannock is an easy to make, no nonsense bread. Although it has Scottish roots it was also a favorite among native Americans as well as hikers, woodsmen and outdoors types. I came across a great number of recipes online and in various publications, they all have a similar base with other flourishes. The most detailed documentation was in Bradford Angier's "Home in Your Pack."
Angier's basic recipe and his method are as follows.
I made a double batch and also added: fresh blueberries, 3 tablespoons of butter and an extra pinch of baking powder. These are all Angier's recommendations for a tastier loaf.
I cooked exactly as advised and the results were fantastic. Crusty and toasted on the outside, fluffy in the middle with small blueberry explosions. Awesome with a little butter and some maple syrup. Looking forward to experimenting with different flavors. Cheese and olive spring to mind.