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Recipes using sourdough include bannocks (page 141), flapjacks (page 142), bread (page 143), biscuits (page 148), and brown apple betty (page 144).
They eat a large quantity of oatcakes, oatmeal bannocks and other things, like haggis, for instance.
They make their own bannocks and live on bannocks and porridge and milk—and not much more than that.
The girdle is used for cooking scones, bannocks, pancakes and oatcakes.
She tried twice more, each time with less dough, but could not make a bannock small enough.
Today, many would call the large round cake a bannock, and call the triangles "scones".
They prepared bannock, beans and bacon, mended clothes, raised children, cleaned, tended the garden, helped at harvest time and nursed everyone back to health.
When a round bannock is cut into wedges, the wedges are often called "scones".
Today, bannock is most often deep-fried, pan-fried and oven-baked.
Most modern bannocks are made with baking powder or baking soda as a leavening agent, giving them a light and airy texture.
Celebrations often involved hearthfires, special foods (butter, milk, and bannocks, for example), divination or watching for omens, candles or a bonfire if the weather permitted.
The grain is used to make "beremeal", used locally in bread, biscuits, and the traditional beremeal bannock.
The most authentic 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.
