Bannocks are a very traditional part of the Scottish diet. They were cooked on a griddle (a flat iron pot placed over a fire) but nowadays a heavy frying pan is fine.
125g medium oatmeal
(see picture below, this seams a bit finer than what we use back in Aussie, I'm thinking if you blitz ours you'd get the same result)
2 pinches of bicarbonate of soda
Pinch of salt
3/4 tablespoons hot water
Additional oatmeal for kneading
oil for frying optional
Simple to do says Watson
Mix the oatmeal, salt and bicarbonate and pour in the melted fat into the centre of the mixture. Stir well, using a porridge stick if you have one (sorry Watson not part of our usual utensils) and add enough water to make into a stiff paste. Cover a surface in oatmeal and turn the wet mixture onto this. Work quickly as the paste is difficult to work if it cools. Divide into two and roll one half into a ball and knead with hands covered in oatmeal to stop it sticking. Roll out to around quarter inch thick. Put a plate which is slightly smaller than the size of your pan over the flattened mixture and cut round to leave a circular oatcake. Cut into quarters and place in a heated pan which has been lightly greased or like above flooded in oil you choose. Cook for about 3 minutes until the edges curl slightly, turn, and cook the other side.
An alternative lighter method of cooking is to bake them in an oven at 190C for about 30 minutes or until brown at the edges, no calories no taste says Watson. The quantities above will be enough for two Bannocks about the size of a dessert plate or several single more rustic ones like above. If you want more, do them in small batches rather than making larger quantities of mixture. Store in a tin and reheat in a moderate oven when required.
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