Campfire Cooking #1 - Bannock - Eagle Point

Bannock on a Stick

3 cups flour
2 TBsp baking powder
1/2 tsp salt
1/4 cup lard or butter (cubed)
3/4 to 1 cup water
* You can add 1 tsp sugar, cinnamon, dried currants or cranberries to the dough before you cook it for a sweeter treat!

Mix dry ingredients together, then cut in the lard or butter until the mixture is coarse with small lumps. If you choose to add sugar and cinnamon, add those now.

You can bag this mix and finish it at the campground or throw it in your backpack for an outstanding breakfast on the trail! At the campground, add in water a little at a time until the mix comes together. Knead until soft. You should be able to handle the dough without it feeling too sticky.

Now take a palm-full of dough (about 1/2 c), flatten it and wrap it around the peeled end of a clean stick. (Peel off about 10” of bark from one end of the stick. The stick should be at least 1/2” round. A hot dog stick is too slim). Alternatively, you can roll out a section of dough into a long, skinny snack that you can wrap around the stick in a coil.
Cook it over hot embers for about 10 minutes, rotating it frequently. Don’t cook it over an open flame or you will burn your bannock!

The outside should be golden brown and it should be cooked all the way through. Serve with butter and jam!

*If there are no campfires allowed at your site, put the dough in a greased 9×9 pan and bake at 400º for 15 to 20 minutes in your oven or grease a cast iron pan, add your dough and put in a 400º barbeque and cook for about 20 minutes. Flip the dough halfway through cooking to brown both sides.