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
Fish and chips food chains, resulting in a lower fat content per portion. In their homes or in some restaurants, people in or from the United States may eat a thick type of chip, more similar to the British and Irish variant, sometimes referred to as steak fries. In Britain and Ireland, fish and chip shops traditionally use a simple water and flour batter, adding a little sodium bicarbonate (baking soda) and a little vinegar to create lightness, as they react to create bubbles in the batter. Other recipes may use beer or milk batter, where these liquids are often substitutes for water.