I got this recipe from a former indigenous classmate of mine. At the time, I did not realize how often I am going to use her recipe, if ever. All I needed was one try and I have been making bannock ever since. Bannock calls for basic ingredients and is faster to prepare than Hungarian lángos. I tend to make it when unexpected company drops by. Bannock requires no special ingredients. Some people eat it with jam or sprinkle cinnamon sugar over them. I like mine plain. The recipe makes sixteen 6-inch bannocks. I change the oil about midway, because the flour sediments tend to burn after a number of frying. Bannock is best eaten fresh. It is not easy to put together a platter of bannocks. Once you start frying, the wonderful aroma will bring your friends into the kitchen and they will hover around waiting for the next one until there is nothing left.
4 cups flour
4 tsp sugar
1 tsp salt
4 heaping tsp baking powder
1 egg
1 cup milk
1/2 cup water
2 Tbsp pure maple syrup
1+1 cups vegetable oil
• In a large mixing bowl, combine flour, sugar, salt and baking powder.
• In a small bowl, whisk together the egg, milk, water and the maple syrup.
• Add liquid ingredients to the dry ingredients and combine.
• On a floured surface kneed dough ten times.
• Divide dough into 16 parts and roll into balls.
• On lightly floured board, flatten into disks.
• Roll each disk into a 6-inch circle.
• Heat 1 cup of oil in a fry pan.
• When the oil almost boils, reduce heat to medium.
• Shake off excess flour and slide dough circle into the hot oil.
• When the dough begins to bubble on top, quickly flip it over and fry until both sides are golden, but not brown.
• Place on paper towels and serve bannock.
