Catherine Brown

Mealie Bannocks

Aberdeenshire

Preparation info
  • Makes

    10

    Medium
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Ingredients

  • 4 oz (125 g) fine oatmeal (1 c)
  • Pinch

Method

Steeping the Oatmeal

Put the oatmeal and salt into a bowl and cover with water. Leave to steep (soak) for 1 hour or overnight, until the meal has absorbed most of the water.

Preparing the Girdle

Heat the girdle and grease.

Mixing

Add the eggs to the s