A cast iron skillet works very well, but I've made Bannock bread in aluminum skillets and stainless steel as well. The secret is in the Krusteaz pancake mix, one third, and good flour, two thirds. Mix with water, not real thin, work it into a manageable blob and that's it. The pancake mix makes the bread rise so nice and you can put almost anything in the mixing bowl with the dough like wheat germ, raisins, chocolate chips, any dried fruit. I saw Brian put ham and cheese into the dough, jalapenos, and venison jerky, so let your imagination run wild when cabin fever hits.

     Just make sure the skillet is hot and is sitting on very low heat. Put a little oil or butter in the pan just before the dough. Put a lid on the skillet and check back in twenty minutes. Turn it for another fifteen minutes and let it cool a little bit. Brian was a beach trapper in Southeastern Alaska and happily ate variations of this "pan bread," as he used to call it, all winter.