Anish-Nah-Be Pakwejigan (Real Indian Bread)

This is bannock with a sweet twist: soft bread dough cooled to room temperature, then mixed with fresh or frozen blueberries and chilled until firm enough to slice.

You cut the blueberry-studded dough into half-inch rounds and fry them in oil until they puff up golden and crisp on the outside while staying tender inside, the blueberries bursting into sweet-tart pockets.

Serve them hot off the pan with a generous drizzle of maple syrup for an authentic Indigenous breakfast that’s both comforting and special.

Kitchen Tips

• Chill until firm: The dough needs to firm up in the fridge so it slices cleanly without falling apart.
• Use room temp dough: Starting with cooled dough prevents the blueberries from getting mushy when mixed in.
• Fry at medium heat: Too hot and the outside burns before the inside cooks; medium heat gives you golden color and cooked-through centers.
• Serve immediately: These are best hot from the pan when they’re crispy outside and fluffy inside.

Variations

• Try raisins: Swap blueberries for raisins as suggested in the original recipe.
• Add cinnamon: Mix a teaspoon of cinnamon into the dough for warm spice notes.