Bannock Recipe

wood fire hot coals for cookingMost things just taste better cooked over an open fire or that perfect bed of coals – Bannock is one of them. I have fond childhood memories of mixing bannock in a camp cook-set pot until it was the perfect consistency, then carefully winding it around an appropriate stick, and finally buttering and eating it. I suspect that more often than not it was still raw in the center, but after a day in the glorious outdoors that didn’t seem to matter.



Bannock Recipe

This Bannock recipe is simple and the results are tasty as either a savory or sweet campfire bread.  It can be wrapped around a stick or fried in a cast iron pan.  We used the recipe to make a ‘pocket dog’ using homemade venison sausage as the meat.  The meal was finished off with peanut butter and jelly in piping hot bannock.




Makes 5-6 large stick-bannocks

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • 1/4 cup butter, melted
  • 1 1/4 cups water


Mix all of the ingredients together.  Add approximately 1 cup of water first and slowly add the remainder until it is just firm enough to form on a stick.  The bannock batter can be less firm if cooking in a frying pan.bannock formed to cooking stick


Stick Method – Spoon up a mid-sized handful of batter. Use lots of flour to keep from sticking to hands while patting it flat and shaping it onto stick. Make sure the edges are well incorporated into each other, or they will separate while baking.  Cook 7-10 min over coals until golden brown. Rotate continually to encourage even baking and prevent burning.

bannock ready to cook














Cast Iron Frying Pan Method – put a few heaping tablespoonfuls of batter in greased frying pan (similar to making a pancake). After it has cooked for a few minutes lift the edge with a flipper to ensure it is not burning.  Turn when bottom is golden.  Remove from heat once both sides are cooked to your liking.

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hand and pocket dog bun

What fillings would you put in your pocket dog bun (a.k.a. bannock)? Tell me in the comments below.

 Other Recipes You May Enjoy

Bread Wedges







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About Lowell Strauss

Lowell Strauss is an outdoor writer and photographer. He lives in Saskatchewan, Canada, and blogs about hunting, shooting, and everything outdoors.

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  1. my favorite filling when I made them was jam (strawberry) or have it on weiners

    • Thanks for sharing your favorites Patty. It’s a versatile food – sweet or savory. Delicious anyway you serve it!

  2. Art Thomas says:

    Hello Lowell, Your bannock recipe is accurate, as I learned about 55 years ago. I enjoy it with jam and/or peanut butter, etc.
    At that time, we were told to pass around a sealer jar of milk to shake and shake and shake; then pass to the next person to shake, etc… until the milk turned to butter. Apparently, this was the original way to make butter for bannock, and was done after the evening milking of your cow(s.)
    I did this procedure once only, as my parents had an ice box, so we had butter ready to go.


  1. […] read earlier about cooking breadsticks over a campfire, so had made up a ziploc of dry mix at home and added the liquids at the campsite. They were tricky […]

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