Side Dish: Canada – Pacific Canada (British Columbia) – West Coast Bannock

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 tsp (5 g) fine salt
- 2 tbsp (25 g) granulated sugar
- 4 tbsp (60 g) cold butter or lard, cut into small pieces
- 1 cup (240 ml) milk (or buttermilk for tang)
- 1 large egg, lightly beaten (approx. 50 g)
- 1 cup (150 g) fresh wild berries (huckleberries, salmonberries, or blueberries)
- 2 tbsp (8 g) chopped fresh herbs (optional; young spruce tips, thyme, or parsley)
- 1/4 cup (60 ml) vegetable oil or melted butter for shallow frying OR 1 tbsp (15 ml) melted butter for brushing if baking
- Optional: extra flour for dusting, 1 tbsp (15 g) coarse cornmeal for texture

Instructions

Short Description:
A rustic pan-fried or baked quick bread that showcases Pacific Northwest flavors, with tender crumb studded by local wild berries and optional fragrant local herbs. It is traditionally cooked on a griddle or in a skillet, then torn and served warm as a side.

Regional Notes:
This West Coast version highlights local ingredients—wild huckleberries, salmonberries, or blueberries and optional spruce tips or coastal thyme—for a sweet-herb balance common in British Columbia. Unlike plain inland bannock, this recipe leans into the Pacific Northwest practice of adding berries or fresh coastal herbs and can be either shallow-fried for a crisp exterior or baked for a softer loaf.

1. In a large bowl combine the flour, baking powder, salt, and sugar. Whisk to blend evenly.
2. Add the cold butter or lard to the dry mixture. Use your fingertips or a pastry cutter to rub the fat into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
3. In a small bowl whisk the milk and beaten egg. Pour the liquid into the dry ingredients and stir gently with a wooden spoon until a shaggy dough forms. Do not overmix.
4. Fold in the wild berries and the chopped herbs (if using) carefully so berries stay mostly intact. If the dough is very sticky, add up to 2 tbsp (15 g) extra flour or 1 tbsp (15 g) cornmeal to make it workable.
5. Turn the dough out onto a lightly floured surface and gently pat into a 1-inch (2.5 cm) thick round about 8 inches (20 cm) across. For individual pieces, divide into 6 patties roughly 1/2 inch (1.25 cm) thick.
6. Option A — Shallow-fry (traditional, crisp exterior): Warm a large heavy skillet over medium heat and add the 1/4 cup (60 ml) vegetable oil or enough to cover the bottom. When the oil shimmers, add the whole round (or patties) and cook 6–8 minutes per side, adjusting heat as needed so the outside turns deep golden and an inserted skewer comes out clean. Transfer to a wire rack or paper towel-lined plate to drain.
7. Option B — Bake (softer interior, easier for larger groups): Preheat oven to 400°F (200°C). Place the dough round on a parchment-lined baking sheet or in a cast-iron skillet. Brush the top with 1 tbsp (15 ml) melted butter. Bake 20–25 minutes until golden and a toothpick in the center comes out clean. Let rest 10 minutes before slicing.
8. Serve warm torn or sliced as a side alongside soups, smoked fish, or a hearty stew. Optionally brush with extra butter and scatter a few fresh berries or a sprinkle of sea salt and chopped herbs before serving.