Fred tells me that he makes this the same as he would biscuits and bakes it in a frying pan. The frying pan is heated and greased before the dough is dropped into it, making a cake about a half inch thick. The frying pan is then placed over the slow fire to give the bannock a chance to rise and harden enough to hold its shape, then the frying pan is propped up with a stick and the bannock browned by reflected heat, it must be cooked slowly and have "a nice brown crust." I have never made bannocks but I have eaten some of Vreeland's, and they are fine.
Flapjacks
A fellow who cannot throw a flapjack is sadly lacking in the skill one expects to find in a real woodcrafter. A heavy, greasy flapjack is an abomination, but the real article is a joy to make and a joy to eat.
Put a large tin cupful of flour in the pan, add half a teaspoonful of salt, also one heaping teaspoonful and one level teaspoonful of baking powder; mix the salt and baking powder well with the flour while it is dry. Then build your little mountain or volcano of flour with its miniature crater in the middle, into which pour water little by little; making the lava by mixing the dough as you go. Continue this process until all the flour is batter; the batter should be thin enough to spread out rapidly into the form of a pancake when it is poured into the skillet or frying pan, but not watery.
Grease the frying pan with a greasy rag fastened to the end of a stick or with a piece of bacon rind. Remember that the frying pan only needs enough grease to prevent the cake from sticking to the pan; when one fries potatoes the pan should be plentifully supplied with very hot grease, but flapjacks are not potatoes and too much grease makes the cakes unfit to eat. Do not put too much batter in the pan, either; I tried it once and when I flapped the flapjack the hot batter splattered all over my face, and that batter was even hotter than my remarks.
Pour enough batter into the pan to spread almost but not quite over the bottom; when the bubbles come thickly in the middle and the edges begin to smoke a bit, it is time to flap the flapjack. Do so by loosening the edges with a knife blade, then dip the far side of the pan downward and bring it up quickly, sending the cake somersaulting in the air; catch the cake as it falls batter side down and proceed to cook that side.
The penalty of dropping a flapjack in the fire is to be made to eat it without wiping off the ashes.
Doughgod
First fry some bacon or boil it until it is soft, then chop up the bacon into small pieces quite fine, like hash. Save the grease and set the bacon to one side; now take a pint of flour and half a teaspoon of salt, a spoonful of brown sugar and a heaping spoonful of baking powder and mix them all while they are dry, after which stir in the water as already described until it is in the form of batter; now add the chopped bacon and then mix rapidly with a spoon; pour it into a Dutch oven or a pan and bake; it should be done in thirty-five or forty minutes, according to the condition of the fire.
When your campfire is built upon a hearth made of stones, if you brush the ashes away from the hot stone and place your doughgod upon it, then cover it with a frying pan or some similar vessel, and put the hot cinders on top of the frying pan, you will find that it will bake very nicely and satisfactorily on the hearthstone.