I'm thinking stainless steel too, Snake. Aluminum doesn't hold up as well, IMO. I like that pan of Canoedogs. Looks well seasoned!

Yup. But how to convince him to give it away... LOL. aluminum is just to fragile IMHO.

Titanium works well too, just pricey so shop around -- Snow Peak 3 Piece Titanium Cookset

The very first time I made bannock, I had the oil and the camp suds mixed up (they were in identical unlablled containers and it was dark) Washed my mouth out with SOAP! Literrally.

Luckily, I only mixed half of the batch and was able to enjoy the rest of my supper sans the soap taste.

Flour, baking powder and salt. In the ole' days, you would also mix the flour with cattail pollen to stetch it out and make it last longer.

Bac Pac..i don;t wash that frying pan i just give it a quick wipe with about a quarter of a paper towel.thats my solo pan,i have a big one for the buddy trips.
it's non stick aluminum and it holds up ok as i pack between a couple of those give away pie tins.the pie tins make a clean level spot for the fork,spoon and coffee cup....weight is not a issue----

While not as good as cast iron, I've had lots of success using the frybake pan. The ones with "cosmetic flaws" are a bit cheaper. Makes pizza on the trail a nice treat. Haven't tried cookies yet.

May I suggest Roasted peanut oil,rather than peanut oil,then when done frying,drizzle the Bannock with Virgin olive oil & sprinkle on some garlic powder,top it off with a slice of Velveeta,BAM!No need for the MH anything! Bon Appetit!

Bannock is one of my favorites! I like it lots of ways, but plain is probably my favorite - dripping in butter or honey. If it is not too crumbly it is often my mid day bread too, make it in the morning and eat at lunch. Used to be a common lunch when riding cattle.

Not to hijack the thread, my favorite fry pan for backpacking (I do love my cast iron, but not carrying it) is an old MSR Alpine fry pan of stainless with an aluminum "plate" bonded to the bottom. I had two, the one I used for open fires got lost. It provides almost the same even heating as a cast pan but much lighter.

Respectfully,

Jerry

I love Damper and we make on virtually every trip.

I use a traditional flour and water recipe - very simple, but that's how I like it. I do usually use Self Raising Flour by the way, but sometimes, just plain flour.

As to cooking it, we usually cook it on a stick over the coals, if the kids are about, or I will make it into Johnny Cakes, small balls a little bigger than a golf ball, and these can be pressed onto any pan or griddle (dry - no oil).

Another favourite is to bake the damper directly on the coals - no pan, no foil! Just form a disk shape, scrape a hole in the coals, and lay it the hole then cover with coals.

If we have bullrush pollin (not very often), mix it in with the flour (about 50% is great, but whatever amount you have will do just fine) it makes beautiful sweet, golden damper. Extra delicious.

As for toppings, I don't think you can beat butter and Golden Syrup !

Here's a small damper sitting in the coals - this was in a drum, rather than a "proper fire", but it did work out OK. (ie a poor coal base so it was difficult to cover it effectively). Surprisingly the bits of coal and ash will not stick, and can be brushed off when you take it out.


Here's the finished product. Don't worry if there is a bit of black on the outside, just scrape if off, that's why you have a knife isn't it ?

thats real outdoor food!!a bit of charcoal is good for your stomach.
when i was a kid,50's,i was sort of wondering about the lion with all the bee's around it on the Golden Syrup can,then my Grandma who was from Scotland told me the story.she always had a can of it around and i have two put away and one handy.