In parts of Scotland, the Beltane bannock is a popular custom. It’s said that if you eat one on Beltane morning, you’ll be guaranteed abundance for your crops and livestock. Traditionally, the bannock is made with animal fat (such as bacon grease), and it is placed in a pile of embers, on top of a stone, to cook in the fire. Once it’s blackened on both sides, it can be removed, and eaten with a blend of eggs and milk. This recipe doesn’t require you to build a fire, and you can use butter instead of fat.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
- 1 1/2 C oatmeal
- 1/8 tsp. salt
- 1/4 tsp. baking soda
- 1 Tbs. butter
- 1/2 cup hot water
Combine oatmeal, salt and baking soda in a bowl. Melt the butter, and drizzle it over the oats. Add the water, and stir the mix until it forms a stiff dough. Turn the dough out on a sheet of wax paper and knead thoroughly.
Separate the dough into two equal portions, and roll each one into a ball. Use a rolling pin to make a flat pancake that is about ¼” thick. Cook your oatcakes on a griddle over medium heat until they are golden brown. Cut each round into quarters to serve.
Traditionally, the Beltane bannock would have been made with meat fat, such as bacon grease, instead of butter. You can use this if you prefer.