Bannock | Scottish Girdle/ Griddle Oatcakes


Bannock, or Scottish Girdle (aka Griddle) Bread, is cooked in on a griddle or in a skillet from a simple dough. They can be cooked on the stove, on the BBQ or on a campfire! It is similar to a griddle baked scone – it has a fluffy centre that is slightly crumbly – and is best eaten with lashings of butter and jam. It can be cooked cut into circles, squares, wedges or left as a whole “bread”.

The word bannock comes from a Latin word that means “baked dough”. It originated in Scotland, where it was first made as a quite heavy and dense loaf with a barley or oatmeal dough and no leavening. As leavening agents were introduced, they began to be added to these skillet breads, making them fluffier. We keep somewhat traditional and make them with oatmeal and a little plain flour, but you will find modern recipes that use only flour.

So easy to make, so delicious, good weekend food.

Similar recipes include Griddle Scones, Singin’ Hinny, and Home Made Crumpets.

Browse all of our Oat recipes and all of our Griddle cooking recipes . Or explore our Late Winter recipes.

This is a vegetarian recipe from our first blog which was in existence from 1995 – 2006. You can browse other recipes from this blog in our Retro Recipes series.


Bannock | Scottish Girdle Oatcakes

Leave out the sugar and fruit, and serve with relish and cheese. Yum!

200g medium ground oatmeal
25g plain flour
0.5 tspn baking powder
sea salt to taste, about 0.25 – 0.5 tspn
50g butter
50g caster sugar
50g currants
75 – 90ml hot water

Heat and prepare a girdle or heavy based frying pan. Heat it for about 10 mins on high then turn down to a medium heat. You want the bannock to cook, without burning too quickly.

While it is heating, place oatmeal, sifted flour, salt, sugar and baking powder in a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the dried fruit. Add the water a tablespoon at a time until a soft dough forms.

Turn onto a board scattered with oatmeal, and knead lightly. Roll or pat dough to 6mm thick and cut into squares, rounds or wedges. Alternatively you can leave whole.

Bake on a griddle for 5 minutes on one side, turn and bake a further 5 minutes. If cooking whole, you might need 10 mins each side, but watch that it doesn’t burn.

Serve hot with lashings of butter and home made jam.


recipe notes and alternatives
This can be mixed easily in the food processor.

Check out all of our griddle cooking recipes. Also browse our Retro Recipes series.


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