Making Bannock In A Pan

A set of 25 photographs of Jemima Charles and Lydia McKenzie showing the making of bannock in a pan. Bannock can be made quickly and is ideal for life in the bush as it needs no long rising time in a warm place like bread does. -p01: Jemima has the flour ready in a mixing bowl, and the baking powder. -p02: She adds baking powder to the flour and starts mixing. -p03: Water and lard are also needed. -p04: A "well" is made in the flour ready for the water. -p05: The water is added. -p06: Jemima now adds the lard. -p07 to -p08: Mixing all the ingredients together well. -p09 to -p12: The dough is kneaded with the hands until mixed and smooth. -p13: Little Saskatchewan Charles was looking forward to the fresh bannock, but couldn't stay awake! -p14: Meanwhile, Lydia is chopping wood for the fire. -p15: Now she gets the frying pan ready. -p16: Lydia melts some lard in the pan. -p17: The bannock is laid out and pricked with a fork. -p18: She lifts the bannock into the pan. -p19 to -p20: It is placed on the fire where it will cook slowly in the embers. -p21: When the bottom is done the bannock is flipped. -p22: Jemima brings another pan to add some fresh fish to the feast! -p23: The frying pan may also be propped up to cook the bannock. -p24: Napthelie has a bannock loaf cooking on a stick. -p25: Lydia carries the fresh bannock off to be buttered and enjoyed by the whole family.

Historical note:

Photographs of Jemima Charles and her mother Lydia McKenzie on the family trapline near Stanley Mission taken by Lois Dalby of the Academic Education Branch of the Department of Northern Saskatchewan in 1976.