I met Rebecca from Chow and Chatter through the UK Food Bloggers Association (UKFBA), Rebecca is a qualified dietician, based in the USA, and her blog is full of interesting information about food and eating as well as delicious recipes. So I was delighted when she asked me to guest on her blog.
For the guest post I made Cranachan a mixture of toasted oatmeal, cream, whisky and raspberries and I'm continuing with another oatmeal recipe because oats are very traditionally Scottish and that is another connection with Rebecca.
½ teaspoon salt
½ teaspoon bicarbonate of soda
1 teaspoon sugar
1 teaspoon of syrup
½ pint milk
Mix the dry ingredients. Stir syrup into the milk and add. Soak overnight. Next day add the beaten egg, if too thick more milk may be added.
Pour a little on a hot girdle, tilting the girdle to form a thinner round. Fire on both sides. Pile one on top of the other on cooling tray. Cover with a towel.
"Bannock" is an Old English word of Celtic origin. Bannock varieties can be named or differentiated according to various characteristics: the flour or meal from which they are made, whether they are leavened or not, whether they have certain special ingredients, how they are baked or cooked, and the names of rituals or festivals in which they are used. The original bannocks were heavy, flat cakes of unleavened barley or oatmeal dough formed into a round or oval shape, then cooked on a griddle (or girdle, in the Scots language). Most modern bannocks are made with baking powder or baking soda as a leavening agent, giving them a light and airy texture