GREG’S BELLA COOLA BANNOCK

From Greg Mazur, excerpted from Feast: Recipes and Stories from a Canadian Road Trip (Appetite by Random House, $35) by Lindsay Anderson and Dana Vanveller.

2 cups (500 mL) all-purpose flour

1 Tbsp (15 mL) baking powder 1 Tbsp (15 mL) white sugar 1/8 tsp salt

2 Tbsp (30 mL) unsalted butter 1 egg

¼ to ½ cup (60 to 125 mL) whole milk

Oil, for frying

For serving:

Maple syrup

Flaky sea salt

1. Combine the flour, baking powder, sugar and salt. Using a pastry cutter or knife, cut in the butter until the pieces are peasized. Mix in the egg, then pour in about ¼ cup (60 mL) of milk.

2. Mix together just until a dough forms, adding more milk if needed. Divide the dough into 10 to 12 biscuit-sized pieces. In a large frying pan, pour in about ¼ inch (6 mm) of oil and heat over medium-high.

3. When the oil is hot, fry the bannock — being careful not to crowd them — until goldenbrown.

4. Serve immediately with maple syrup and flaky sea salt.

Serves 4 to 6.