Bannock (food) the older which refers to maize bread cooked in hot ashes Likewise, Yup'ik "alatiq" comes from "pancakes, fritters". As made by Indigenous North Americans, bannock is generally prepared with white or whole wheat flour, baking powder, sugar, lard and water or milk, which are combined and kneaded (possibly with spices, dried fruits or other flavouring agents added) then fried in rendered fat, vegetable oil, or shortening, baked in an oven or cooked on a stick. Bannock is the most universal of dishes in the indigenous Canadian repertoire, and is used equally in the Arctic, Plains, Sub-arctic, and Pacific cultural areas.
Bannock (food) spring (February 1), Bealtaine bannock for summer (May 1), Lughnasadh or Lammas bannock for autumn harvests (August 1), and Samhain bannock for winter (end of October). Other special bannocks include beremeal bannock, bride's bannock, cod liver bannock, cryin' bannock, fallaid bannock, fife bannock, Hogmanay bannock, Marymas bannock, mashlum bannock, Michaelmas bannock, pease bannock, Pitcaithly bannock, salt bannock, sautie bannock, Silverweed bannock, St Columba's bannock, teethin' bannock, Yetholm bannock, and Yule bannock. Manx "bonnag" probably comes from the same root form as bannock and is made using similar ingredients. In the north of England, bannocks are often made using pastry rather