Just add water…

“Bannocks were made from flour, and weighed about 2 1/2 oz. They could be made in advance of use, and were sometimes served stale for luncheon with a sweetener such as jam. The taste was varied with the addition of grains like barley, and they wre often fried. When the flour supply was low, bannocks were made from dog pemmican (dried meat mixed with fat).”

— John Thomson, The Orde-Lees Diaries

[Some typical Antarctic dry food supplies (pictured above are supplies from the Terra Nova Expedition) © RGS-IBG, as reprinted in Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine by Jason C. Anthony.]