Soda bread versions are unleavened, but from the early 19th century bannocks have been made using baking powder, or a combination of baking soda and buttermilk or clabbered milk. Before the 19th century, bannocks were cooked on a bannock stone (Scots: stane), a large, flat, rounded piece of sandstone, placed directly onto a fire, then used as a cooking surface. Several varieties of bannock include Selkirk bannocks, beremeal bannocks, Michaelmas bannock, Yetholm bannock, and Yule bannock. The traditional soda farl is used in the full Scottish breakfast along with the potato scone (Scots: "tattie scone"). In Serbian tradition, soda bread is prepared
Crumpet If differentiated from the crumpet, a pikelet is defined as containing no yeast as a raising agent and as being cooked without a ring, making it rather flatter or thinner than a crumpet, and a thinner batter was also used. In Stoke-on-Trent, pikelets were once sold in the town's many oatcake shops. A 1932 recipe for Staffordshire pikelets specifies that they were made with flour and buttermilk, with bicarbonate of soda as a raising agent, and suggests cooking them using bacon fat. The term "pikelet" is used in Australian and New Zealand cuisine for a similarly flat cake, of the