Serious Eats: Recipes
Sunday Brunch: Bannocks
[Robin Bellinger]
Having just finished Dodie Smith's I Capture the Castle, I was particularly susceptible to the allure of British food last week, so I picked up Marion Cunningham's charming The Breakfast Book. The concept of bannocks proved irresistible; these oatcakes come from Scotland and northern England, according to Cunningham, and were originally cooked on a griddle.
In practice, my tasters wished the bannocks were a bit sweeter, and we ended up using the homely little treats mainly as vehicles for clotted cream and strawberry preserves. I did enjoy the simple oat and butter flavors, though, and might make these again with a tablespoon or two of brown sugar in the batter. Cunningham says you could also add a cup of grated cheddar after rubbing in the butter.