Gary Posted August 17, 2006 Report Share Posted August 17, 2006 Does anyone have a good recipe for bannocks. I'm in Moscow for a few weeks and have a craving, will try to make some tonight if anyone can tell me how... ThanksGary Quote Link to comment Share on other sites More sharing options...
nautim Posted August 17, 2006 Report Share Posted August 17, 2006 Does anyone have a good recipe for bannocks. I'm in Moscow for a few weeks and have a craving, will try to make some tonight if anyone can tell me how... ThanksGary Canna hae de starvin! 16oz white flour1/2 level teaspoon salt2 rounded teaspoon baking powder1 tub natural yoghurt1 egg1 pt milk Mind - this is a family sized serving of bannocks, you might want to size it down a bit. Sift the dry stuff into a bowl. Whisk the egg and yoghurt together with enough milk to make up about a pint.Make a well in the middle of the dry stuff and pour in the wet stuff. Mix it together till you have a claggy lump. Sprinkle some flour on the table and give it a bit of a knead (good for getting rid of stress). Cut it up into bannock sized bits (my auntie Mary whose recipe this is used to use a flowerpot). Stick it under the grill until risen, turn and leave till browned on the other side. Enjoy! Quote Link to comment Share on other sites More sharing options...
Gary Posted August 17, 2006 Author Report Share Posted August 17, 2006 Thank you Nautim, I'll be trying it out tonight. I've asked my Granny for the recipe a few times but she never measures anything out. She says things like 'A hand foo o dis, an a sprinklin a dat. Mix it all up and den add in some oh dis and a bit maer oh dat'. I always end up with too much of one thing and not enough of something else. I'll try your recipe tonight and maybe give what's left to the people in the office tomorrow. Thank you again. Gary Quote Link to comment Share on other sites More sharing options...
DarkstarIII Posted January 10, 2007 Report Share Posted January 10, 2007 Bannocks are lovely... I think over the past couple of days I have ate about 6 Quote Link to comment Share on other sites More sharing options...
tomasinanorman Posted January 10, 2007 Report Share Posted January 10, 2007 is that plain white flour or self raising? Quote Link to comment Share on other sites More sharing options...
bannock Posted January 10, 2007 Report Share Posted January 10, 2007 I always use self raising and baking powder for that extra rise Quote Link to comment Share on other sites More sharing options...
BigMouth Posted January 11, 2007 Report Share Posted January 11, 2007 I have been putting Cathedral City Extra Mature cheese in mine - mmm! Also try grating a cooking apple into the mix, skin and all down to the core. Put plenty of sugar in and brush with milk and sprinkle more on top. Quote Link to comment Share on other sites More sharing options...
Guest Anonymous Posted December 28, 2009 Report Share Posted December 28, 2009 Since the other thread wasn't merged, I'll post this link here:http://shetlopedia.com/Bannocks Now, if anybody can tell me how to make a Peerie Trowie try these recipies,, I'll be a happy Auld Rasmus. Quote Link to comment Share on other sites More sharing options...
sleepychef Posted December 29, 2009 Report Share Posted December 29, 2009 1lb S/R Flour1 tablespoon baking soda1 tablespoon cream of tartar1 tablespoon salt1 carton butter milk add together and combine with as little touch as possible. Cook on griddle or seal in pan then finish in oven. Quote Link to comment Share on other sites More sharing options...
Longdog Posted January 6, 2010 Report Share Posted January 6, 2010 My first bannocks from Nautim's recipe but added cheese and a touch of whole grain mustard http://i290.photobucket.com/albums/ll263/longdog_bucket/IMG_0002.jpg Quote Link to comment Share on other sites More sharing options...
khitajrah Posted January 6, 2010 Report Share Posted January 6, 2010 Oh, they look scrummy! How much yogurt is 'one tub of natural yogurt'? Now that I make my own I make it in 1 litre batches. Quote Link to comment Share on other sites More sharing options...
Longdog Posted January 6, 2010 Report Share Posted January 6, 2010 Hi It was a 200g pot of yoghurt, 1 egg and probably half a pint of milk if that. I did an egg, yoghurt, bit of mik mix first and then topped up the mix with milk as i mixed it until it looked right. Added 1/2 tsp of whole grain mustard to the liquid and kneeded in some grated cheddar. They certainly look and smell fantastic. Been strict with my self and waiting until my lamb broth soup is ready for dinner, it's hard work though ---- ok I couldn't wait until the soup for dinner. yum yum they're lovely , my wife reckons they're better than the ones she's had in town, not that she's biased Quote Link to comment Share on other sites More sharing options...
nautim Posted January 6, 2010 Report Share Posted January 6, 2010 I'm delighted that the recipe is working for you all - the size of yoghurt pot I generally use is one of the small 150g ones. It just gives that touch of sourness that makes the bannocks taste good. You could use buttermilk instead of the milk/yoghurt combination if you want. It's really my Auntie Mary's recipe, but as she's no longer around I look after the recipe... She was good fun to bake with - we would try out all sorts of combinations, some better than others. If the results were inedible it went on the peat shed roof for the scories! Quote Link to comment Share on other sites More sharing options...
khitajrah Posted January 7, 2010 Report Share Posted January 7, 2010 Stupid questions: Are you sure it's a pint of milk? I used 150ml yogurt and 1/2 pint of milk and I had to add more flour because it was so gloopy. What temperature under the grill (I work with an electric oven - can't trust me around gas as I've no sense of smell) How long should they be left under the grill? 3 kids running around I get a bit absent minded and use my timer for absolutely everything, or else we'd be eating charred food. If you were to bake them would 200 degrees do, for maybe 10-15 minutes? Sorry for my silly questions. I'm making your bannocks now nautim, they're under the grill and the kids are bannished from the kitchen so I can keep an eye on them! Quote Link to comment Share on other sites More sharing options...
Longdog Posted January 7, 2010 Report Share Posted January 7, 2010 probably half a pint of milk if that. I did an egg, yoghurt, bit of milk mix first and then topped up the mix with milk as i mixed it until it looked right. I did say probably 1/2 pint max and I put a bit in first and then added it a bit at a time as I mixed it in the flour until it looked right as above. I used an electric grill on full but had the tray lower down and watched them and moved the tray around if any were getting too much heat/ not enough. When brown enough on one side I turned them over and did the same watching and juggling until done. No idea for an oven sorry. Luckily I only had one 2 year old running around not 3 kids Quote Link to comment Share on other sites More sharing options...
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