Hoffman Media


Floury Bannocks

Floury Bannocks

2 cups self-rising flour

Scant 1/4 teaspoon cream of tartar

4 tablespoons margarine or salted butter, softened

1 cup buttermilk

• In a medium bowl, stir together the flour and cream of tartar.

Cut in the margarine until the margarine bits are about the size

of small peas. Make a well in center. Add enough buttermilk to

make a fairly stiff but sticky dough.

• Divide dough into 2 equal pieces, and place on a floured board.

Shape each piece into a circle approximately 5 inches in diameter

and approximately 1/2 inch thick. Cut each round into quarters.

• Preheat a nonstick skillet or grill pan over medium heat. (It’s

ready when a sprinkling of flour turns light golden.)

• Place 4 dough quarters in the heated skillet, and let them rise

gently, 3 to 4 minutes. Turn over, and cook until nicely browned,

approximately 3 to 4 minutes. Repeat with remaining quarters.

• Cool on a wire rack, and serve at room temperature with butter

or preserves, or split and butter while hot.

Note: Make and eat the same day. 

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