Barley bannock breakfast sandwiches
- Published: 16 Apr 25
- Updated: 26 May 25
Make your own traditional Scottish bannocks then transform them into epic breakfast sandwiches with this recipe from baker Anna Higham, owner of London’s Quince Bakery.
Traditional bake: “Bannocks are in the family of griddle cakes. The dough is similar to a scone dough but they’re cooked on the hob rather than in the oven,” says Anna.
Scottish heritage: “I come over all patriotic when I start talking about barley and bannocks, ” says Scotland-born Anna. “Barley and oats are well suited to Scotland’s wet climate (much more so than wheat) so are peppered throughout our traditional baking.”
Epic breakfast sandwiches: “My friends at Bake Street in north London have been making breakfast biscuit sandwiches for a while now (an American biscuit filled with hot honey, cheese and a runny egg) and they are supremely delicious. When I made the bannocks I couldn’t help but think about a Scottish breakfast sandwich in the same vein: black pudding and a cheesy folded egg filling the well buttered, toasty tasting bannocks.”
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Makes 12 -
Prep time 10 min. Cook time 40 min
Nutrition
- Calories
- 405kcals
- Fat
- 25g (12g saturated)
- Protein
- 20g
- Carbohydrates
- 24g (1.6g sugars)
- Fibre
- 3.7g
- Salt
- 1.4g
delicious. tips
This will make 12 breakfast sandwiches because it’s hard to make fewer bannocks. If you don’t want all 12, the bannocks freeze well; simply cook less of the filling. Aim for 1 egg, 25g cheddar and 1 slice of black pudding per bannock.
“Beremeal barley is a landrace variety (a genetically diverse strain that’s evolved in a particular place) from Orkney. It’s still grown, kiln dried and milled there. You can order online direct from Barony Mill and I can’t recommend it highly enough. The flavour is exceptional,” says Anna.