Owl
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Simple Bannik
Bannik is the typical bread of North American Natives.
It consists of nothing more then flour, baking soda and a bit of salt, mixed in either water or milk to form a dough.
It can be cooked many ways, oven baked, boiled, deep fried or pan fried.
I prefer mine pan fried in lots of oil. But I also add lots of sugar to mine and it comes out tasting more like a donut that way.
Basic bannik is rather bland in taste.
I also often add cinnimon to the dough, often bits of apple, or apple sauce in between two thin layers like you would any pastry. It tastes like my favorite donut, Apple Fritters.
I tend to go overboard with cinnimon though so people often dont care for mine. Cinnimon in my view is like garlic, there is no such thing as "Too Much"
With sugar added you get yourself a very cheaply made treat for the kids and yourself.
But pan frying takes a little longer then deep frying so if you dont feel like standing over the stove for long periods, just deep fry them.
Last edited by Owl, 10/22/2005, 8:24 am
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10/19/2005, 11:25 am
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Owl
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Re: Simple Bannik
I've never made this, but my mother used to. Scrumptious.
Sticky Date Pudding With Toffee Sauce
Adapted from Dalvay By-The-Sea's recipe. Serve each piece of this crowd pleaser with a scoop of vanilla ice cream, which cuts the sweetness as well as creating a lovely hot-and-cold contrast. I used honey dates. This would make a grand addition to your Christmas spread.
CAKE:
10 oz (280 g) pitted dates (about 2 cups), coarsely chopped
2 cups water
1-1/2 tsp baking soda
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp salt
6 tbsp unsalted butter, at room temperature
1 cup granulated sugar
3 eggs
SAUCE:
3/4 cup + 2 tbsp unsalted butter
1-1/3 cups packed brown sugar
1 cup whipping cream
1/2 tsp vanilla extract
For cake, butter and flour 8-inch square baking pan.
Bring dates and water to boil in medium pan over high heat. Reduce heat to medium-low and simmer, uncovered, 5 minutes. Remove from heat. Stir in baking soda. Let sit 20 minutes.
Meanwhile, sift flour, baking powder, ginger and salt into medium bowl.
In large bowl, beat butter and sugar with electric mixer until fluffy. Beat in eggs 1 at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture. Stir with wooden spoon until just combined well.
Pour into baking pan. Set pan into larger pan. Add enough hot water to reach halfway up sides of smaller pan. Bake in middle of preheated 375F oven 50 to 60 minutes, or until tester comes out clean. Remove pan from water bath and cool on rack.
Meanwhile, for sauce, melt butter in medium pan over medium heat. Add brown sugar. Bring to boil, stirring occasionally. Stir in cream. Return to boil. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally, until slightly thickened. Stir in vanilla.
Cut warm pudding into squares. Ladle sauce over top.
Makes 9 to 12 servings.
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10/20/2005, 2:50 am
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Joseph Sarandos
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Re: Simple Bannik
quote:
wrote:
Bannik is the typical bread of North American Natives.
It consists of nothing more then flour, baking soda and a bit of salt, mixed in either water or milk to form a dough.
It can be cooked many ways, oven baked, boiled, deep fried or pan fried.
I prefer mine pan fried in lots of oil. But I also add lots of sugar to mine and it comes out tasting more like a donut that way.
Basic bannik is rather bland in taste.
I also often add cinnimon to the dough, often bits of apple, or apple sauce in between two thin layers like you would any pastry. It tastes like my favorite donut, Apple Fritters.
I tend to go overboard with cinnimon though so people often dont care for mine. Cinnimon in my view is like garlic, there is no such thing as "Too Much"
With sugar added you get yourself a very cheaply made treat for the kids and yourself.
But pan frying takes a little longer then deep frying so if you dont feel like standing over the stove for long periods, just deep fry them.
Another coincidence.
Using just about the same dough (with water), my father rolled balls of it into the size and thickness of tortillas, quick-fried them in deep oil, sprinkled them heavily with grated Parmesan or Romano cheese, rolled them up and served them very hot. He called them "Greek Pancakes".
It's been a very long time since I last cooked any, but now you've made my mouth water for them, so I'll be making a batch pretty soon!
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2/28/2006, 9:45 pm
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gronk
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Re: Simple Bannik
Arorties
Arorties is another indian style that is made pretty much as the bannik and greek pancakes. I usually add spices to give it some 'zip' though because it is rather bland.
I add some sage, garlic, salt and pepper, chili powder and italian seasoning to the flower before adding water. Then I pan fry in oil or butter (a non stick spray works just as well). Its fried only long enough to cook through, not to make crispy. Pasta sauce or a salsa dip is one of the kids favorite things to dip them in. Very tasty.
My sister taught me to make these after her friend showed her how.
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3/1/2006, 5:41 am
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