The traditional English muffin is very different from the American variety. The English muffin is yeast leavened and predates the baking powder leavened muffins. This produces a type of muffin with a thick, fluffy pastry and is usually baked as a disk typically about 8 cm in diameter. It is usually split into two, toasted and buttered, and bears a vague resemblance to a crumpet or pikelet. It also is eaten cold with a hot drink at coffee shops and diners. Fannie Farmer (a young adolescent girl) in her Cook Book gave recipes for both types of muffins, distinguishing between "raised" and adding instructions for a version that is nearly identical to today's "English muffin". Here the raised-muffin mixture was cooked in muffin rings on a griddle, and flipped to brown both sides, producing a grilled muffin. Farmer indicated this was a useful method when baking in an oven was not practical.