Traditionally a Beltuinn bannock or beltane bannock (a bannock is a whole oatcake. Most of the older recipes suggest dripping, bacon or goose fat in the recipe, but these are not commonly used these days.
Bannocks are usually eaten warm (just let them cool a bit after cooking) on a bright Beltane morning or eve and served with lashings of butter
- 100g Oatmeal
- Pinch of Baking soda
- Pinch of Salt
- 1 tsp Butter
- Hot water (about half a cup)
- Mix together the oatmeal, salt and baking soda in a bowl. Make a hole in the middle of the oatmeal mix, melt the butter and add this to the space you’ve made. Mix all this together and then add in enough of your hot water to make a stiff dough, roll this into a ball.
- Scatter some oatmeal on a work surface or board , roll it out into a thin pancake, around 1/8″ thick. If the dough is getting sticky, rub both sides with more dry oatmeal.
- Heat up a griddle or large frying pan to on medium heat, take your bannock (you can always cut this into quarters if that’s easier) and cook until golden brown.