Soda Bread Links!

Tasty, I should think! A polenta soda bread!

This one is a rather cake-y looking soda, but nice!

It’s odd how many people start posts about soda bread by saying, ‘I’m not Irish, but …’ Here’s one for instance, with a slight variation.

Don’t like raisins? Don’t have raisins, have cranberries!

And, if you just want a solid, plain and honest soda, try this post that also shows you how to make a decent Minestrone (which I’ve actually been doing some work on meself!),

Check out my Griddle Bread (SODA) Gallery and of course my Griddle Bread (SODA) Recipe.

Griddle Bread: Loving The Soda

Prompted by someone else I did a bit of research on Griddle Bread and tried to figure out what it was because, never having had it before (at least that I could recall), I was a bit skeptical.

When I discovered it was simple Soda Bread made in a griddle pan, I relaxed a little. In fact I soon found out it was easier then imagined and tasty as heck.

The first step in the process was to find an easy recipe for Soda Bread. I dug recipe one out from Maura Laverty’s Full & Plenty: Breads & Cakes*. The beauty of this one was it was super easy.

Recipe: Soda Bread (basic recipe)

Summary: A versatile and simple recipe that anyone should be able to handle.


  • 1 lb plain flour
    1 teaspoon salt
    1 teaspoon sugar
    1 teaspoon bread soda Buttermilk to mix


  1. Sift the dry ingredients together several times.
  2. Make a well in the centre and pour in the buttermilk gradually, mixing the flour from the sides.
  3. Turn on to a floured board and knead lightly for a few minutes.


And Then For The Griddle
Armed with that rather smashing recipe and the following instructions for griddle bread, I forged ahead with the cooking of the Griddle Bread. To do that, follow the recipe and instructions as above and then:

  1. Roll out the dough 1 inch thick
  2. Cut it unto four farls or quadrant wedges.
  3. Cook them on a hot floured griddle or pan, 10 minutes on one side, 10 on the other.

The result is a wholly incredible bread, soft in the middle but nicely crusted on the outside. I did a small sample with cheese grated into the dough which worked very well too. For a gallery of Griddle Bread images, including a tasty Poached Egg & Griddle Bread Brunch, click here.

*From P16, Full & Plenty: Breads & Cakes, the Anvil Edition first published in 1985.

Some Pancake Oriented Link Love

UPDATE: Couldn’t miss this link, Sweet Carrot Pancakes!

Today is Pancake Tuesday, one of my favourite days of the year. If you’ve never made pancake batter before, try this recipe and video.

Pancakes are so versatile and wonderful and fun that I can’t help but like them. This links todays how just how versatile they are.

I’m a bacon fan, so resiting linking to THIS recipe on Fresh and Foodie was too much to ask!

Being Gluten intolerant should stop you enjoying pancakes, so try THIS recipe over at Chow if you don’t do the Gluten.

Bibliocook creates something incredible looking using a buckwheat recipe. Check THIS out!

Donal Skehan talks pancakes AND offers up a recipe for caramel apple sauce for them too!

A Pancake Batter Gallery

So I’ve whipped up this years batch of pancake batter all ready for tomorrow (here’s a link to the recipe I use and a video of how to make the mix). Tomorrow I’ll be cooking for quite a few folks. It’ll be fun! If you need some help on the cooking side, try this video.

It’s Pancake Tuesday Tomorrow: Time To Make The Pancake Batter

The key, in my mind, feature of a good pancake batter is that it is made either the day before or the morning of the pancake making. Back in 2008 I made this somewhat basic but still useful How To Make Pancake Batter Video for the now (sadly) defunct Our Grannies’ Recipes website.

How To Make Traditional Pancake Batter

It is really a very simple mix, and here is the recipe. Tomorrow, I’ll post the Cooking the Pancake video.

Recipe: A Traditional Pancake Batter

Summary: A good batter should be made at least a few hours in advance


    • 4oz of Self Raising Flour
      half a pint of full-fat milk
      1 medium egg (I prefer free range)
      A pinch of salt


  1. Thoroughly mix the ingredients together in a bowl using a whisk (make sure to completely mix the ingredients as lumps will ruin a good pancake). 
  2. Pour the mix into a jug and allow to stand at the very least for a few hours.
  3. Cook in a shallow frying pan over a low to medium heat for 3-4 minutes, depending in your personal taste.

Quick Notes

This recipe was featured in Our Grannies’ Recipes, a book I edited for Mercier Press in 2008. The book was a crowdsourced collection of Irish recipes.

Cooking time (duration): 5

Diet type: Vegetarian

Number of servings (yield): 8

Meal type: dessert

Culinary tradition: Irish

My rating: 5 stars: ★★★★★

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