Scottish highlanders and native Americans lay claim to the creation of bannocks, a quick bread that's been made for centuries. This recipe is based on a highlander version.
Native American, Scottish
more oatmeal for rolling surface
Place milk and butter in small pan and heat through.
Grind or placed ground oatmeal into bowl.
Add liquid to meal and stir well.
Form into a dough ball and place on a floured surface.
Roll into a circle about ¼-in thick.
Cut into four equal quarter sections.
Heat skillet to medium-low.
Place bannocks in skillet and cook each side about 5 minutes, until lightly browned.
Serve warm—either plain, topped with a spread or drizzled with honey or syrup. Great addition to a traditional breakfast or as a side to a homestyle meal.
bannocks, unleavened bread