Bannock, Ojibway Style
- Reg Simard
- 4 C flour
- 2 Tbsp baking powder
- 1 tsp salt
- 1 C tenderflake lard
- 1 Tbsp bacon fat
- 2-1/2 C milk
Mix flour with baking powder and salt in a large mixing bowl. In a small sauce pan, melt lard and bacon fat. Once melted, pour ¼ C into a 9x13 baking pan.
Pour the milk into the remaining lard in the sauce pan and heat until warm. Pour lard and milk mixture into the flour mixture and stir quickly, just until blended.
Spread batter gently into the prepared baking pan (I usually use a spoon and spread the lard lightly on top of the batter).
Bake at 450 F for 20 to 30 minutes.
Cut into squares and serve immediately. The best part is the crispy bottom use a spatula to get the squares out!
Source Cookbook: From Under Our Roof, Favourite Recipes from the Friends of the John Arcand Fiddle Fest