PEASEMEAL BANNOCKS.

Pelorus Guardian and Miners' Advocate., Volume 30, Issue 23, 22 March 1918, Page 2

PEASEMEAL BANNOCKS.

Here is another useful recipe w'hich perhaps was not thought very much of in our “palmy days” Put three tablespoonfuls of peasemeal in a bowl and mix w r ith it one tablespoonful of salt and 1 small teaspoonful of baking soda. (Make your girdle thoroughly hot before you finish making the bannock, which must be- put on to it at once.) Now stir in enough buttermilk, or milk turned sour, to make a nice pliable dough, mixing with a wooden spoon. Dust the baking board freely with flour ; turn the dough out quickly, handle it lightly, and form it into a round bannock about J inch thick. Cut into four, and place them on the hot girdle at once. When thoroughly done on one side, cook the other side. Some people think the addition of an equal part of plain flour is an improvement.