Bannocks

2 cups (473 milliliters) of hot milk (not boiled, simply very hot)
1 ½ (340 grams) cups of instant oatmeal
1 large egg
½ teaspoon of baking soda
1 tablespoon of grated orange peel (avoid the white pith, it is very bitter)
1 tablespoon of chopped almonds

In a large bowl, pour the milk over the oatmeal. Stir gentle and only once or twice. Allow to sit for 10 minutes.

Beat the egg, the baking soda, the orange peel, and the chopped almonds into the oatmeal.

The consistency should be similar to a thick pancake batter. If it is too thin, add a wee bit more oatmeal. If the batter is too thick, add a wee bit more warm milk. (This additional milk need not be hot, but avoid using cold.)

Heat your griddle or cast-iron skillet over a moderate flame. Grease the griddle or skillet with the fat/oil of your choice. (Avoid olive oil.)

Pour a little batter onto the hot cooking service. Cook until bubbles form. Flip the bannock and cook the other side.

The amount of batter you use depends on the size of bannock you wish to make. This recipe will make about a dozen 2-inch bannocks. Experience will teach you how much to pour onto your cooking surface.

Bannocks are traditionally served with butter and honey, but have fun and experiment.