Bradford Angier's Bannock


  • 1 c all-purpose flour
  • 1 tsp double action baking pwd
  • ¼ tsp salt
  • 3 tbsp margarine
  • 2 tbsp dry milk


Water, as necessary for desired consistency of dough

At home, sift flour before measuring. Then sift together flour, baking powder, and salt. Cut margarine into dry ingredients until the mixture resembles coarse meal—use two dull knives, an electric mixer at low speed, or a pastry blender. Add dry milk. Carry mix in a plastic bag. In camp, stir mix lightly, and add enough water to make a moderately soft dough that can be cooked as bread or biscuits in a covered greased frying pan over low to moderate heat. Turn as necessary for even baking.

Serves 1 to 2

*“Timmy has certainly been nice and quiet the last hour.” *

Frying Pan Foods 99