Traditional Bannock Recipe (With Potatoes)

Potato bannock on a white plate, a fork with a bite.

5 from 1 vote

Traditional Bannock Recipe (With Potatoes)

This traditional Bannock recipe with potatoes is over 150 years old. The potatoes add a bit of extra flavor and texture, making them perfect for breakfast, lunch, or dinner.

Prep Time5

Cook Time17

Total Time22

Course: bread, Side Dish

Cuisine: Scottish

Keyword: Bannock, Potato Bannock, Traditional Bannock Recipe

Servings: servings

Calories: 197kcal

Author: Melissa Norris

Cost: varies

Ingredients

2 1/3 cups flour
1 teaspoon salt
2 Tablespoons baking powder
3 Tablespoons sugar or 3 Tbsp honey or maple syrup
2 Tablespoons butter softened
¾ cup mashed potatoes cooled
1 cup cold water

Instructions

Mix together dry ingredients.
Cut in butter and potatoes until dough resembles coarse crumbles.
Stir in cold water with a fork and knead in the bowl until the dough comes together. If dough is too wet, add a little more flour. If too dry, add a little more water.
Spread about 1.5 inches thick on a flour-dusted baking sheet or stone. Pro Tip: You can cook this recipe as one large Bannock, or divide it into 8 equal portions and form them into discs about one inch thick.
Bake at 450 degrees for 17 – 20 minutes, or until lightly browned (you can flip the Bannocks over halfway through baking).
Serve warm with butter or fruit preserves.

Notes

* The Bannock keeps well at room temperature in a sealed container for several days.

Sweet Potato Variation: Add one teaspoon of cinnamon and a pinch of nutmeg to the dough. Substitute mashed sweet potato for the white potato.

Nutrition