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Sauty Bannocks

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Scotland Scotland
Shared by: Pamela M.

6 ounces Oatmeal
1/2 teaspoon Salt
1/2 teaspoon Baking soda
1 teaspoon Sugar
1 teaspoon Syrup
10 ounces Milk
1 large beaten Egg

Note: This recipe should proof overnight.

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Intermediate


Stove Top


15 Minutes


6 Hours


6 Hours 15 Minutes

Note: This recipe should proof overnight.



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Mix together the oatmeal, salt, baking soda and sugar.

Stir the syrup into the milk and blend into the dry ingredients. Leave the mixture on the counter to proof overnight.

The next day, add the egg. The batter should be not too thick so you may need extra milk.

Ladle in little scoops onto a hot girdle or fry pan, tilting the cooking vessel to make thin even rounds. Cook on both sides and stack in a tea towel on a wire rack.





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