I was inspired to create these delicious Scottish Mealie Bannocks from Aberdeenshire after visiting the beautiful local Huntly castle. Huntly castle is such a lovely place to visit in the Summer months and I can imagine bannocks like these were made there when it was full of life.
You can watch the full recipe for these lovely Scottish Mealie Bannocks in the video below or you can print out the recipe from the recipe box further down the page.
You can serve up these lovely Scottish bannocks with jams, chutneys, cheese, salmon or other cold meats. The lovely Scottish crowdie cheese works really well with these and also the smoked salmon pate recipe both on this website. I have linked both recipes below for you from my Youtube channel.
Tips for making this recipe:
- These bannocks are so easy to make there are not many tips to add into this section for this recipe. They are best eaten fresh though and enjoyed as soon after cooking as possible.
- Saying that though if you have some leftover bannocks you can wrap them up and toast any the next day. Leftover toasted bannocks make delicious snacks.
- If you want them slightly thicker you can add in some more flour or oatmeal would work too.
- Serve them up with jams, chutney’s and cheese, cold meats, pates, smoked salmon or other smoked meats. Delicious!
Aberdeenshire Mealie Bannocks
- 125g Fine Oatmeal
- Pinch of salt
- 300ml Water
- 2 Eggs
- 200g Plain Flour
- 1tsp Baking Powder
- Milk to mix
- Butter or oil to grease pan
- Place the oatmeal and the salt in a large mixing bowl and mix through.
- Add in the water and leave to soak overinght or for at least 1 hour. Most of the water should be absorbed but you may have a little left in the bowl and thats ok.
- After soaking add in the eggs and mix through. Sieve in the baking powder and flour and mix through well.
- You should have a nice thick pancake batter consistency. If you need to, add in a little more flour until this is reached.
- Heat a little butter or oil in a cast iron pan or frying pan and drop 2tbsp of mixture into the pan.
- Cook on a medium heat for around 3 minutes until bubbles can be seen on the bannock and flip. Cook for a further 3-5 minutes on the second side.
- Serve fresh with crowdie cheese, cheddar, chutneys, jams and cold meats or roasted vegetables.