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stone ground Scottish unbleached white flour caster sugar salt baking powder butter semi-sweet chocolate chips cranberries cold buttermilk baking soda canola oil
Viewed: 25 - Published at: 7 years agoIngredients
- 2 c stone ground Scottish oatmeal (I Bob's Red Mill brand. Note: This is not the same as steel cut oats. If you have steel cut oats on hand, you can grind them into a coarse meal in your blender or food processor.)
- 2 c unbleached white flour
- 3/4 c caster sugar (superfine, not powdered sugar; you can make it from granulated sugar in your blender)
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1 1/2 sticks cold unsalted butter: 6 Tbsp cold cut into very small pieces + 6 Tbsp for cooking
- 10-oz package mini size semi-sweet chocolate chips (I use Ghirardelli)
- 5-oz package sweetened dried cranberries (I use Craisins)
- 1 1/2 c cold buttermilk
- 1 1/2 tsp baking soda
- 1/4 to 1/2 c canola oil for cooking
Method
- In a large bowl, whisk together the oatmeal, flour, sugar, salt, and baking powder. Add the butter pieces, and rub or cut in until the mixture resembles coarse meal. Pea-sized lumps of butter are okay. Set aside the 6 Tbsp of butter for cooking.
- Stir in the chocolate chips and dried cranberries.
- Mix the buttermilk and baking soda together. It should foam a little. Add to the flour mixture, and mix gently and quickly with a spatula, until a dough forms. If needed, add a little extra buttermilk or flour to adjust the consistency; it should look wet, but not soupy.
- Heat a large cast iron griddle over medium-low heat. Cut a slice of the reserved 6 Tbsp butter and add it to the pan along with a bit of canola oil. Swirl the fat around the pan.
- Drop rounded tablespoonfuls of the dough into the pan and reduce the heat to low. Cook over low heat for 4 to 5 minutes, or until the bottom of each wee bannock is golden brown and crisp. Then carefully flip each bannock using a spatula. Press down lightly if necessary so that each bannock is about 1/2 inch thick. Allow to cook an additional 3 to 5 minutes or until bannock feels firm in the middle and the edges no longer look raw.
- Monitor the griddle for temperature and add more butter and canola oil between batches as needed.
- Transfer the bannocks to a wire rack. Cool briefly and serve warm. Can also be reheated in the microwave or a warm griddle. Delicious with coffee or tea.
