Bannocks are unleavened flatbreads associated with Scotland, made with oatmeal and cooked on an open griddle. They are easy to make and nutritious, and can be served with various toppings. A broken bannock is considered bad luck, and a variation is pitcaithly bannock, made with almonds and orange peel.
Bannocks are unleavened flatbreads strongly associated with Scotland, although many cultures produce bannocks of one form or another, including several Native American tribes. As a general rule, bannocks are prepared on an open griddle, rather than baked, and usually include whole grains such as oatmeal. In Scotland, several traditions are associated with bannock, which is often served on special occasions.
The word “bannock” comes from the Gaannic bannuc. Bannocks have been made for centuries, as they are easy to make and nutritious. They are often compared to scones, as the two foods have similar uses and flavors. At High Tea in Scotland, bannocks and scones can be served side by side, satisfying cravings for both. However, unlike scones, bannocks are unleavened and usually do not include eggs. They are also formed differently; while scones are rolled into a circular shape and cut before baking, bannocks are baked whole.
To make bannocks, mix two cups of warmed milk and one beaten egg with two cups of oatmeal. Let the mixture sit for 30 minutes and add ½ teaspoon salt and ¼ teaspoon baking soda. Form the dough into rounds and fry them on a plate with plenty of butter or lard. Bannocks should be moist and flaky and can be served with an assortment of toppings. Jam, butter, fresh fruit and clotted cream are commonly used both within and outside Scotland.
According to tradition, a broken bannock is bad luck. When making bannocks, if they are interrupted, they are set aside, since eating chunks of a broken bannock could cause bad luck. On holidays and public holidays, a cross may be engraved into the top of each bannock to commemorate the saint being celebrated. This is particularly common on Christmas Day, and also on the feast day of Santa Columba, the patroness of shepherds.
A variation of the classic bannock is pitcaithly bannock, made with almonds and orange peel. Almonds are usually placed on top of the bannock as decorations, while orange peel is mixed into the batter. Pitcaithly bannocks are served at holidays and high teas, and are sometimes heavily sweetened so that they taste more like a dessert. These bannocks can also sometimes be cooked in the form of a large round and cut into wedges after being cooked.
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