|1¼ cup||Unsifted all-purpose flour|
|1 cup||Old-fashioned rolled oats|
|1 teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|¼ cup||(1/2 stick) butter|
|Vegetable shortening for frying|
|Cream cheese and marmalade (opt.)|
1. In large bowl, combine flour, oats, sugar, baking powder, baking soda, and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
2. Add buttermilk to dry ingredients and mix lightly with fork until mixture clings together and forms a soft dough.
3. Turn dough out onto lightly floured surface and knead gently several times. Pat dough out to make two 6-inch rounds. Cut each round into 6 wedges.
4. Heat griddle or electric frying pan. Add about ¼ t shortening; spread with spatula to coat griddle. Place some of bannocks on griddle and cook over low heat until golden brown about 3 minutes.
Turn bannocks and cook until second side is golden and inside no longer appears moist. Remove and keep warm. Repeat to cook remaining bannocks, adding more shortening. Serve immediately with cream cheese and marmalade, if desired.
Country Living/March/91 Scanned & fixed by Di Pahl & <gg>
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