Irish cuisine century saw the emergence of a new Irish cuisine based on traditional ingredients handled in new ways. This cuisine is based on fresh vegetables, fish (especially salmon and trout), oysters, mussels and other shellfish, traditional soda bread, the wide range of cheeses that are now being made across the country, and, of course, the potato. Traditional dishes, such as Irish stew, coddle, the Irish breakfast, and potato bread have enjoyed a resurgence in popularity. Chef and food writer Myrtle Allen - an early protagonist of such attitudes and methods - went on to play a crucial role in their development
Pancake with Staffordshire. Pancakes (also called "Scotch pancakes" or "Scottish pancakes") are more like the American type. In parts of Scotland they are also referred to as "drop scones" or "dropped scones". They are made from flour, eggs, sugar, buttermilk or milk, salt, bicarbonate of soda and cream of tartar. Smaller than American or English pancakes at about 3.5 in / 9 cm in diameter, they are made by the traditional method of dropping batter onto a griddle (a "girdle" in Northumberland or in Scots). They can be served with jam and cream or just with butter. In Scotland pancakes are