Skillet Bannock with Sorghum Butter

Bannock earned its keep on the trail as a quick skillet bread pioneers could cook without an oven. This cast-iron round browns low and slow, then meets sorghum butter—a molasses-sweet Southern finish that feels pure breakfast campfire.

Serves 4

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

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Ingredients

• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup water or milk
• 2 tbsp oil or bacon fat
• for serving butter + molasses or honey

Instructions

1. 1Mix flour, baking powder, and salt; stir in liquid to a soft dough.
2. 2Heat fat in a cast-iron skillet; pat dough into a round.
3. 3Cook covered over medium-low 8–10 minutes per side until cooked through.
4. 4Serve with butter and molasses — camp sweetener energy.