Great Gramma Jessie’s Bannock

Ingredients

• 4 cups all-purpose flour
• 2 tablespoons baking powder
• 1 1/2 teaspoons sugar
• 1/2 teaspoon table salt
• 2 1/2 to 3 cups lukewarm water (enough to form a soft, not runny dough)
• Tenderflake lard or vegetable oil (for frying)

Directions

1. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined. 
2. Gradually add lukewarm water, a bit at a time, mixing until the dough is soft and slightly sticky, it should hold its shape, but not be as runny as pancake batter.
3. In a large frying pan, heat enough Tenderflake or oil to fully coat the bottom of the pan over medium heat.
4. Once the oil is hot (test with a small bit of dough—it should sizzle), dip a spoon in the oil to prevent sticking and scoop spoonfuls of dough into the pan.
5. Cook until bubbles form on the surface and the underside is golden brown.
6. Flip using tongs or a fork and cook the other side until golden and cooked through. 
7. Remove and place on a plate lined with paper towels to absorb excess oil.
8. Serve warm with butter, jam, or your favourite spread. (or Topped with wild Yukon berries (like soapberries, crowberries, or blueberries).