Bannock Prairie

Bannock has deep roots on the prairies. Scottish fur traders brought the original oatcake version, and Indigenous peoples made it their own, cooking it in cast iron over open fires with flour, lard, and water. It became the bread of the land — carried by voyageurs, trappers, and families alike.

The beauty of bannock is how much comfort comes from so little. A handful of pantry staples, a hot pan, and minutes later you have warm, golden bread that’s crisp at the edges and soft in the middle. Slather it with butter and saskatoon jam, or serve it beside a hearty stew — you can’t go wrong.

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