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Bannock – a traditional camp bread

A little bit about Vernon Wade

There are lots of cooks out there who actually know what they are doing. I pretty much taught myself to cook, out of necessity. I haven’t a clue most of the time, but I do love to eat. 

I have made everything posted here. If I can do it, you certainly can. Someday, if there is enough interest, I will gather all these recipes into a cookbook. In the meantime, in the spirit of dashes, dollops and three-fingered pinches, I present them here for you to try. Let me know what you think.

I seldom measure. Sometimes that works out well for me; other times it works out better for my dogs. Be that as it may, in the spirit of dashes, dollops and three-fingered pinches, I offer you this recipe for bannock, a traditional camp bread made in a skillet.


  • Flour- about that much
  • Powdered milk-less than the flour but more than you think
  • Salt-no, not that much
  • Baking Powder- more than that
  • Water or stale beer-less than for pancakes but maybe more than for biscuits
  • Several dollops of butter (it almost goes without saying: bacon grease or lard may be substituted for butter, and good on you for thinking of it!)
  • Jam to taste

Mix dry ingredients thoroughly, mix in liquid less so, plop into a medium hot buttered skillet (should not sizzle much at all) as soon as liquid is kneaded in, smash flat with spatula, and this is important: keep the heat low and cook slowly, flipping the bannock over to cook it through without scorching.

With cast iron you can remove the skillet from the coals and let the retained heat cook the bannock, returning to the heat as needed. Flip frequently until golden brown on both sides. Serve with butter and jam.

You can add berries to this if you wish. If you mix the dry ingredients in a zip-lock bag before leaving for camp, you can add water directly to the bag and mix it by kneading the bag, making for a quick and relatively mess-free preparation.

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