***Variations: In place of raisins add chopped dried apricots or fresh berries. For plain bannock, omit rolled oats and increase the all purpose flour to 1 cup.
***Bannock, a simple type of scone was cooked in pioneer days over open fires. Variations in flours and the additional of dried or fresh fruit make this bread the simple choice of Canadian campers even today. Oven baking has become an acceptable alternative to the cast iron frypan. McKelvie's restaurant in Halifax serves an oatmeal version similar to this one.
***One of the earliest quick breads, bannock was as simple as flour, salt, a bit of fat (often bacon grease) and water. In gold rush days, dough was mixed right in the prospector's flour bag and cooked in a frying pan over an open fire.
***Native Americans wrapped a similar dough around sticks driven into the ground beside their camp fire, baking it along with freshly caught fish. Today's Fried Bread is like bannock and cooked in a skillet.
***At Expo '86 in Vancouver, buffalo on bannock buns was a popular item at the North West Territories ' restaurant. In many regions of Canada, whole wheat flour or wheat germ replaces part of the flour and cranberries or blueberries are sometimes added. A Saskatchewan firm markets a bannock mix, and recipe books from coast to coast upgrade bannock with butter, oatmeal, raisins, cornmeal and dried fruit.
***Newfoundlander's "Damper Dogs" are small rounds of dough cooked on the stove's dampers while "Toutons" are similar bits of dough deep fried. At a promotional luncheon for the 1992 Inuit Circumpolar Conference, Eskimo Doughnuts, deep fried rings of bannock dough, were served. It is said that Inuit children prefer these "doughnuts" to sweet cookies.