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
Crempog The mixture is meant to stand for a few hours. A second mixture is made using sugar, bicarbonate of soda, vinegar and beaten eggs. The mixtures are then combined to make a smooth, dense batter. The batter is poured onto a hot bakestone or griddle, over a moderate heat. The "crempog" is cooked until golden on both sides and served in a stack with butter spread on each pancake. In Anglesey and Caernarfonshire "crempogau" were prepared as "crempog furum", a pancake made with yeast, or "crempug wen" where the normally coarse flour was replaced with refined flour. These pancakes were