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I ngredients:

●⒈／⒉teaspoon salt

● ? cup buttermilk

● About a tablespoon of butter (for cooking)

● Additional flour for surfaces and kneading.

Method:

● Finely grind the oatmeal in a food processor or blender, and then transfer to a medium-sized mixing bowl.

● In the bowl with the oats, whisk in the flour, baking soda, and salt.

● Mix in the buttermilk until a dough is formed. The dough will be thick and sticky.

● Turn the dough out onto a floured surface.

● Knead two or three times to bring the dough together into a smooth ball, then shape into an eight-inch disc.

● Heat a skillet over low heat. Add the butter to the skillet and let it melt and start to sizzle.

● Place the dough disc in the skillet.

● Cook the bannock until nicely browned (between 10-15 minutes), then flip to the other side and cook for another 10 minutes or so.

● Traditionally, the bannock is best served still warm and cut into wedges. In my opinion, you need blackberry or strawberry jam and fresh whipped butter. (My editor says you need molasses and whipped butter, so there’s that.)

Eat with one Orc or several hungry friends. In the unlikely event there are leftovers, you can store them in an airtight container for about three days at room temperature.