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While researching bannock (a pan-fried, biscuit- or scone-like quick bread), we came across a fantastic online resource called Bannock Awareness. Put together by Michael Blackstock of the Kamloops Forest Region, it describes a history of bannock within First Nations’ pre-contact culture, offering a different story than that which suggests bannock arrived exclusively with Scottish traders. Before wheat flour arrived, wild plants, corn, and nuts were ground into a sort of flour and then cooked in ways that could be considered an early form of the bread-like staple. Here we’ve provided two recipes for our favourite kinds of bannock. The first (our go-to while camping) comes from Greg Mazur and is more of a drop biscuit style. The second is a rolled version and comes from Doreen Crowe, a restaurant owner in the Alderville First Nation in Ontario. Our friend Chris went to her restaurant almost daily with his parents, and grew up with this bannock.

• 2 cups (500 mL) all-purpose flour
• 1 Tbsp (15 mL) baking powder
• 1 Tbsp (15 mL) white sugar
• 1/8 tsp salt
• 2 Tbsp (30 mL) unsalted butter
• 1 egg
• 1/4 to 1/2 cup (60 to 125 mL) whole milk
• Oil, for frying
• For serving: Maple syrup, flaky sea salt
• 2 cups (500 mL) all-purpose flour, plus extra for rolling
• 2 1/2 tsp (12 mL) baking powder
• 1/2 tsp (2 mL) salt
• 3/4 to 1 cup (185 to 250 mL) water, to start

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