How about replacing water with milk ?
And how about throwing in an egg or two ?

I love my food richer in protein.

I thought about doing that, but it would result in my traditional Sunday morning pancake routine. Toss in some chopped walnuts as . I guess the bottom line is that if you have baking powder, flour, and a little salt, the sky is the limit.

This is making me hungry - time to whip up some pancakes.....

I decided to try out making bannock recently and used this recipe: Bannock II. The only difference was I used a multigrain flour instead of regular white flour (a change for the better, I think).

After trying the recipe out at home, I made up some 2 serving ziplock baggies with everything but the water and took them with me on an overnighter I went on a couple days ago. It took a little trial and error (at first I tried cooking too much at once) but cooking it over the fire on a stick worked great. Definitely a great camp food.

How does this compare to hardtack?

Looks better??

Blake

www.outdoorquest.biz

www.outdoorquest.blogspot.com

Made some yesterday, following the Bannock II recipe. I would call it "softtack." Eaten hot, it was hearty and delicious. I garnished mine with some applesauce.

I have always made pancakes on backpack trips when I had time for a leisurely breakfast. Hardtack looks like it could be made without specialized equipment (frying pan).

I've never had any exposure to hardtack, but after reading about it, I'm thinking the big difference between bannock and hardtack is that bannock isn't intended to be made & then transported and/or stored.

Normally with bannock you'd bring the dry ingredients with you and then add water & cook it in the field (either in a fry pan or around a stick over the fire). When cooked, the bannock has a golden brown outer crust but is still soft inside, sort of like a biscuit.

I'm no expert, but my understanding is that the difference is basically that bannock is closer to bread and hardtack more like a cracker, accounted for by the addition, or not, of baking soda. (Although, there are many bannock recipes without it.) Then again, someone else told me that it all comes down to whether you bake (hardtack) or fry (bannock.)

Salt is another key ingredient, it would seem. Bannock (often) has salt, which makes it more perishable. Hardtack doesn't, whioh lends itself to better storage and transit.

My Scotish ancestors my curse me for this but, in my experience, bannock, hardtack, fry bread, quick bread, ring bread, stick bread.... are all pretty similar, and their differences seem to come down to the recipe and cooking methods used.

Way to go, Dennis. As Hikermor mentioned, cooking it over a campfire makes it taste the best, but home is the best place to try out new recipes. When you find one you like, do like Dennis, and make up a baggie or two of the dry mix and take it on your next trip.

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My Scotish ancestors my curse me for this but, in my experience, bannock, hardtack, fry bread, quick bread, ring bread, stick bread.... are all pretty similar, and their differences seem to come down to the recipe and cooking methods used. [/quote]

Consider yourself cursed

One of the problems I have on American based forums is the strange names you have for food and the confusing combinations, can someone please explain why you would cover a biscuit in gravy ??????

Around here

Bannocks are usually made from Oatmeal, a pinch of salt, egg and milk or water whisked till it’s similar to a pancake mixture, then fried.

Pan bread is flour (sometimes with oats) pinch of salt, baking soda and a little water to make a dough then cooked in a dry pan.

[quote=K9mediccan someone please explain why you would cover a biscuit in gravy ??????


[/quote]

Because it tastes GREAT?? The best reason I know.

The best,

Jerry

p.s. Remember this is gravy, not juices.