I have not yet had the opportunity to cook bannocks on a stone, but I hope to remedy that someday. Thus far, my favorite way to cook bannocks in on top of the stove, on an old 8-inch round cast iron griddle that I inherited from my paternal grandmother. As Imbolg is very much a woman’s holiday honouring the home and women’s skills, the connection there is especially poignant for me.
I also make bannocks at non-festival times. They are especially delicious served with stews and dunked into the rich broth. Or make them for a nosh, accompanied with butter, honey, and jam. Last year for Imbolg, I made oat bannocks flavored with rosemary and orange rind. This year, I am making more humble and down-to-hearth beremeal bannocks. Fresh-made butter will go along with them as Imbolg offerings.
Here is a super easy recipe for modern bannocks using self-rising flour:
Mix together in a bowl:
1 and ½ cups self-raising flour
Half teaspoon baking soda
Generous pinch of salt
1 cup whole milk (add more if needed)
Mix dry ingredients together, then add milk. Stir to thoroughly combine. Flour a surface to roll out your bannock dough. Divide dough in half, then roll each half out to desired thickness (typically between ¼ and ½ inch), and slice into desired shape and size. Heat your griddle to medium heat, then lay about 4 bannocks on. Cook for a few minutes on all sides, and they’re done! Serve and enjoy!
Beannacht on your bannocks,
~ Erika