Skillet Bannock with Quick Berry Compote

Soft lard-cut bannock patted thick in a hot cast-iron skillet, finished with a bright blueberry-saskatoon berry compote. It echoes the simple camp bread that fueled canoe brigades in Rawhide Bags of Summer’s 1810 fur-country provisioning world.

Serves 4

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Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1/3 cup lard
• 3/4 cup water
• 2 cups frozen mixed berries (blueberries and saskatoon-style)
• 3 tbsp sugar

Instructions

1. 1In a large bowl stir together flour, baking powder and salt.
2. 2Cut in lard until mixture looks like coarse crumbs then slowly add water and mix until a soft dough forms.
3. 3Heat a large cast-iron skillet over medium heat and pat dough into a 1-inch thick round directly in the pan.
4. 4Cook 8-10 minutes per side until golden and cooked through then remove and keep warm.
5. 5In the same skillet combine berries and sugar and cook 5 minutes stirring occasionally until berries release juices and soften into a loose compote.
6. 6Slice warm bannock and serve topped with berry compote.