1 1/4 cups unsifted all-purpose flour
1 cup old-fashioned rolled oats
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup (1/2 stick) butter
1/2 cup buttermilk
vegetable shortening for frying
cream cheese, marmalade or jelly (optional)

In a large bowl, combine flour, oats, sugar, baking powder, baking soda and salt.

Note: Add a 1/4 teaspoon of additional salt if using unsalted butter.

When mixture resembles coarse crumbs. Add buttermilk to dry ingredients and mix lightly with a wide fork until mixture clings together and forms a soft dough. Turn dough out onto a lightly floured surface and knead gently several times. Pat dough out to make two 6-inch rounds. Cut each round into 6 wedges.

Heat griddle or electric fry pan. Wipe the surface with butter. Add about 1/4 teaspoon shortening. Spread with spatula to coat griddle. Place some of bannock on griddle and cook over a low heat until golden brown (about 3 minutes).

Turn bannocks and cook until the second side is golden and the inside no longer appears moist. Remove from griddle and keep warm.

Repeat to cook remaining bannocks, adding more shortening/butter as needed.

Serve immediately with cream cheese and marmalade, if desired.