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
Cuisine of Ceredigion bakery that allows visitors to the Museum to see bakers at work using traditional wooden appliances, mixing dough and using the large brick oven in the traditional way. Pancakes, which are called poncagen (poncagau) or pancosen (pancos) in Ceredigion, are considered to be as traditional in Wales as cawl. Because they could be quickly made on the bakestone over the fire and would often be made for unexpected visitors, as a birthday treat or eaten at high tea. Pancakes still remain popular and are considered best made with buttermilk and bicarbonate of soda, rather than ordinary milk. Most recipe books