Traditional Orcadian Beremeal Bannocks

Mix beremeal (ancient barley flour) with plain flour, baking soda, cream of tartar, and salt.

Stir in buttermilk to form a soft, moist dough.

Pat into a circle about 2cm thick and cut into 4 quarters.

Cook on a hot, dry griddle for about 5-8 minutes on each side until well-risen and cooked through.

Serve warm with butter and local Orcadian cheese. A taste of northern history.