Simple Scottish Bannocks Recipe - Scottish Scran (2024)

Simple Scottish Bannocks Recipe - Scottish Scran (1)

Bannocks are well-known across Scotland, but it’s hard to find a traditional bannocks recipe because everyone has their own version!

The name Bannockseems to originate from the Old Celtic English“bannuc”, derived from the Latin“panicium” for “bread” or meaning “anything baked”. Made simply from oatmeal and flour, the first citing of a bannock or bannuc recipe in Scotland was in the 8th Century. It’s amazing this tasty bread is still baked today!

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The Scottish Bannock is made of basic ingredients and the recipe is simple which is probably why they’ve been a part of life in Scotland throughout the ages. Such a part that Robert Burns mentions them in his song/poem ‘Bannocks O’ Bear Meal’, referencing the Jacobite uprising.

Bannocks O’ bear meal,

Bannocks O’ barley,

Here’s to the Highlandman’s bannocks o’ barley.

Wha, in a brulzie, will first cry a parley? Never the lads wi’ the bannocks o’ barley.

Bannocks O’ bear meal,

Bannocks O’ barley,

Here’s to the Highlandman’s bannocks o’ barley.

Wha, in his wae days, were loyal to Charlie?

Wha but the lads wi’ the bannocks o’ barley!

Bannocks O’ bear meal,

Bannocks O’ barley,

Here’s to the Highlandman’s bannocks o’ barley.

Robert Burns 1794 – Bannocks O Bear Meal

This nod to Bannocks by Burns himself may also be why they feature in the acclaimed TV show Outlander, definitely worth a watch or a read if you ask us!

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What is a Bannock?

But what are they? Bannocks are a scone-like bread that’s both heavy and flat with a not surprisingly oaty or barley wholesome taste that suits most savoury dishes. They’re the perfect side to any meal you might have bread with and you’ll find them often served warm with breakfast or with a bowl of Cullen Skink. They both warm the soul and the body while filling you up nicely.

Traditionally, Scottish Bannocks recipes call for the bread to be made on a stone in front of the fire, a “bannock stane”, modern Bannocks recipes use a cast-iron Skillet, girdle or griddle. Don’t worry though, a deep frying pan will do too, or failing that, you can bake them in the oven.

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Things you’ll need

  • A flat Griddle or cast iron Skillet is traditional, we used this one. You can also use a frying pan or even bake in the oven
  • Large mixing bowl
  • Teaspoon
  • Wooden Spoon
  • Scales – We used this digital one
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Ingredients

This recipe will give you two rounds, so 8 bannocks in total. You can halve the recipe if you wish!

  • 330g Oatmeal (2 5/8 Cups) – We mean ground oats
  • 265g Plain flour (2 1/8 Cups
  • 2 tsp Baking soda
  • 1.5 tsp Salt
  • 1.5 Cups Buttermilk (375ml)

How to make Buttermilk

Not everyone has buttermilk available to them so we found a way of making your own and it’s really simple! All you need to do is stir lemon juice into full-fat milk and then leave it to settle.

For every 1 cup of milk (250ml) you need to add 2 tbsps of lemon juice, we juiced our own lemon but you can use pre squeezed juice.

Make sure it’s well mixed.

Leave it to settle for 30 minutes and it will thicken and curdle slightly, and viola, you have buttermilk!

Your buttermilk will keep for 3 days in the fridge so it can be made in advance if required.

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How to make Bannocks – Step by Step guide

If you’re making your own buttermilk start that now. While your milk sits for 30 minutes you’ll have time to make a cup of tea!

Make sure your skillet or griddle is in good condition and nicely pre-seasoned to avoid your bannock sticking. You can find some excellent tips for looking after your cast iron cookware here.

Mix the oatmeal and flour together in your bowl and add salt.

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Simple Scottish Bannocks Recipe - Scottish Scran (8)

Turn the heat on low to start heating your griddle/skillet. We found that a slow consistent heat is better than heating it on a high burn then turning it down, it allows for a nice even cook.

Measure out your buttermilk, if you’ve made more than required, and add the baking soda to the milk. The buttermilk will bubble and increase in size slightly, don’t worry this is your raising agent and it’s quite normal!

Add your milk mixture to your bowl with the flour, salt and oatmeal bringing it together with a spoon to form a dough. We started with one cup of milk and then slowly added the rest because it can get sticky and wet, so don’t feel you have to use it all. If your mix does get too wet just keep adding a little flour at a time until you have a workable dough.

Take your mix out of the bowl and place it on a floured surface. Split the dough into two. Manipulate the dough into a flat circle about one inch in thickness and the right diameter to suit your griddle, skillet or frying pan.

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It may need a little gentle kneading and adding a bit of flour at this stage to create a less sticky mix but be careful not to handle the mixture too much to avoid taking any air the baking soda has added from it.

Indent your dough to provide 4 quarters then gently add the dough to your griddle/skillet making sure the heat is focused in the centre of the pan.

If you’re baking your bannock in an oven we suggest you bake at 180C for 20 minutes, turning halfway through.

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You should only have to turn your bannock once, leaving it longer on the first side to do the majority of cooking then turning it over to lightly brown the top. Don’t be afraid to give it a shuggle while cooking to make sure it’s not stuck to the bottom, but allow it to cook a little first.

You bannock should rise a little from maybe 3/4 of an inch to an inch raw to 1.5-2 inches once fully cooked. If your bannock is too thick you may need to turn cook for a bit longer on the second side to ensure the middle is cooked, this will depend on your griddle/skillet size.

Remove and cook the other round.

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Variations

This post sticks to a traditional Bannocks recipe and they’ll have a very traditional taste. However, to make your own bannock recipe you can add any ingredients you like.

Why not think about adding some cooked bacon pieces or some seeds? A cheese topping will work well or adding some chilli and cardamon to the mix.

So your bannocks recipe is only limited by your imagination as well as what’s in your cupboard of course!

Enjoy,

Phil & Sonja

Yield: 8 servings

Scottish Bannocks Recipe

Simple Scottish Bannocks Recipe - Scottish Scran (12)

This is a traditional Scottish Bannocks Recipe, or Scottish Skillet Bread. These were traditionally made with barley or oatmeal, so we have used oatmeal in this recipe. You can change it up with added ingredients like bacon bits, chilli, herbs, or cheese if you wish!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

  • 330g Oatmeal (2 5/8 Cups) - We mean ground oats
  • 265g Plain flour (2 1/8 Cups)
  • 2 tsp Baking soda
  • 1.5 tsp Salt
  • 1.5 Cups Buttermilk (375ml)

Instructions

How to make Bannocks – Step by Step guide

  1. If you’re making your own buttermilk do that first (see notes).
  2. Mix your oatmeal, salt and flour together in your bowl.
  3. Measure our your buttermilk, if you've made extra, and add the baking soda.
  4. Add your buttermilk mixture slowly to the oatmeal and flour mix, you may not need it all so add around a cup then use a spoon to bring it together before continuing with the rest if necessary.
  5. Turn the dough out onto a floured surface and split into two.
  6. Manipulate the dough into a flat circles the right size to suit your griddle, skillet or frying pan. Be careful not to handle the mixture too much at this stage to avoid taking any air the baking soda has added from it.
  7. Heat your griddle/skillet with a little oil. If you're baking your bannock in an oven we suggest you bake at 180C for 20 minutes, turning halfway through.
  8. Indent your dough slightly to provide 4 sections, like you would a pizza.
  9. Once it's hot add the dough to your griddle/skillet.
  10. You should only have to turn your bannock once, leave it to brown on the underside but don’t be afraid to give it a shuggle to make sure it’s not stuck to the surface of the pan.
  11. Once you’re sure it’s cooked turn the bannock over to lightly brown the other side. You should be able to tap it and hear a hollow sound.
  12. If your bannock is too thick you may need to cook for longer on the second side but this will depend on your griddle/skillet size.

Notes

If you don't have buttermilk it's possible to make your own. Add two tablespoons of lemon juice per cup of milk, cover and allow to sit in the fridge for about 30 minutes.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 187Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 841mgCarbohydrates: 36gFiber: 2gSugar: 2gProtein: 7g

The nutritional data in this recipe is provided by a third party and these values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed.

Simple Scottish Bannocks Recipe - Scottish Scran (2024)

FAQs

What are Scottish bannocks made of? ›

Historically, Scottish bannocks contained oat flour, barley flour, or pea flour, and nowadays they're usually made of a mix of all purpose flour and oat flour (often rolled oats that have been pulsed in a food processor or blender).

Is bannock originally Scottish? ›

Bannock is a type of fry bread, which originates from Scotland but was eventually adopted by the Indigenous peoples of Canada, particularly the Métis of western Canada. Bannock stems from the Gaelic word bannach, which means “morsel,” a short and sweet but accurate description.

What ingredients are in bannock? ›

From New Mexico to Nunavut every First Nations tribe has its own spin on the same basic combination of flour, water and baking powder. Fried up in oil or lard it expands far more than the denser European-style bannock, charring slightly as surface expands in the pan and creating air pockets inside like a pita.

What's the difference between a scone and a bannock? ›

Bannock is essentially a giant scone. The texture is pretty much the same. Except before you bake it you assign some grooves to it and then you cut it all up to eat with your spreads of choice. Just like a scone, Bannock is rather versatile.

What is special about bannock? ›

Bannock became a staple for voyageurs, fur traders, prospectors, and later, Indigenous peoples. It is a quick and simple carbohydrate-rich food, which was hard to come by in many parts of Canada. Many would mix the dough right into their flour bag, and toss it onto a pan whenever the need arose.

Is oat flour the same as ground oats? ›

Oatmeal and oat flour are identical in nutritional makeup and flavor because they're made from the same initial ingredient: whole oat groats. The main difference between meal and flour, though, is how finely the original ingredient has been ground. Meal is coarser and has more texture, while flour is pure powder.

What are the three ways that bannock can be prepared? ›

Bannock can be baked in a pan or on a stone (camping), shallow pan-fried, or deep-fried. You can enjoy it with stews or just jam and butter.

What is the difference between a damper and a bannock? ›

Bannock is not to be confused with Australian Damper. Bannock refers to any large round article baked or cooked from grain, whereas damper, is traditionally baked or cooked from wheat flour and water. Bannock was taken to North America and Canada by the Scottish explorers and fur traders.

What is another name for bannock? ›

Bannock, skaan (or scone), Indian bread, alatiq, or frybread is now found throughout North-America, including the Inuit of Canada and Alaska, other Alaska Natives, the First Nations of the rest of Canada, the Native Americans in the United States, and the Métis.

What does bannock taste like? ›

Classic bannock has a smoky, almost nutty flavour blended with a buttery taste, while dessert bannock can have flavours resembling a donut or shortbread. Making bannock is an art that takes years to perfect.

Can I use baking soda instead of baking powder? ›

Remember that baking soda is stronger than baking powder, so you'll want to use a quarter of the amount of baking soda as powder. So if the recipe calls for 1 tsp. baking powder, use ¼ tsp. baking soda.

What is the difference between bannock and frybread? ›

Bannock was baked in an oven or over a fire while frybread was cooked in oil. I make both and have different recipes for each, my bannock recipe being more cake like and not suitable at all for frying. My frybread recipe is thinner and cooks well in oil.

What do Scottish people call scones? ›

In Scotland and Ulster, savoury varieties of scone include soda scones, also known as soda farls, sour dough scones known as soor dook scones made with sour milk, and potato scones, normally known as tattie scones, which resemble small, thin savoury pancakes made with potato flour.

What is the American version of a scone? ›

Scones are dryer and crumbly. They need the thick, luscious clotted cream and jam to make a delicious sweet treat. American biscuits are more fluffy, from the extra butter, and the acidity of buttermilk. So, they are similar, but not the same.

What is an American scone called? ›

The last piece of the puzzle, an American biscuit is a crumbly leavened quick bread similar to what we call a scone in the UK.

Is a bannock a pancake? ›

Aberdeenshire Bannocks

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!)

How do you eat a Selkirk bannock? ›

Using the sweetest sultanas and lashings of creamy butter, only Alex Dalgetty & Sons know how to make a true Selkirk Bannock. Best served sliced and spread with butter, or even try it toasted for a change. For something extra special why not try making a sumptuous Bread and Butter pudding.

Who eats bannock? ›

Bannock is the most universal of dishes in the indigenous Canadian repertoire, and is used equally in the Arctic, Plains, Sub-arctic, and Pacific cultural areas.

References

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