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Maple Bannock (Bannique à l'érable): recipe illustration
Snacks & baking

Maple Bannock (Bannique à l'érable)

A rustic flatbread made from flour, cooked on the griddle or in the oven and drizzled with maple syrup. Inherited from Indigenous peoples and voyageurs, it is eaten warm at breakfast.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

249 kcal per serving

Protein
5.8 g
Carbohydrates
35.5 g
of which sugars
7.1 g
Fat
8.8 g
Fiber
1.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. In a bowl, mix the flour, baking powder and salt.
  3. Add the cold butter cut into cubes and rub it in with your fingers until the texture is sandy.
  4. Stir in the maple syrup and warm water to form a soft dough without overworking it.
  5. Pat the dough into a disc about 2 cm thick on the tray and cut it into 6 wedges.
  6. Brush the top with milk and bake for 18 to 20 minutes, until the surface is golden.
  7. Serve warm, with an extra drizzle of maple syrup.

Variations and tips

Pan-fried version. Cook the bannock in a buttered frying pan over medium-low heat, covered, for 8 to 10 minutes per side.

Using what's available. Maple syrup is easy to find in Quebec; corn syrup or honey can stand in if needed.

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Original Ecomely recipe.