Soda bread pastry flour (made from soft wheat), which has lower levels of gluten than a bread flour. In some recipes, the buttermilk is replaced by live yogurt or even stout. Because the leavening action starts immediately (compared to the time taken for yeast bread to rise), bakers recommend the minimum amount of mixing of the ingredients before baking; the dough should not be kneaded. Various forms of soda bread are popular throughout Ireland. Soda breads are made using wholemeal, white flour, or both. In Ulster, the wholemeal variety is usually known as "wheaten bread" and is normally sweetened, while the term
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