I'd go with pikelets being thin crumpets but Scotch Pancakes being something else. Can't claim to be an expert and anyway I like proper crumpets.
Had an interesting afternoon; met up with a cousin who has taken on the Family History research from my Mum (and Mum's father before that), so I was handing over a box of stuff I had from Mum's house with photos and wills and birth/death/marriage certificates. A few oddities in there that she didn't know about, but lots she could tell me about the people and places in the photos. She and Mum had regularly talked about it, so I don't think I was giving her much that was new, but I thought it best for all of the originals to be in one place, in case the next generation decide to take it on further. It's given her one or two new leads to chase up though
Some of the back roads on the way to town were more like rivers. Very wet and windy here today. Hoping for a bit quieter weather tomorrow.
Scotch pancakes are made with buttermilk and are quite thin
Pancakes (or Scotch pancakes as you lot call them ) are smooth on both sides so not the same as pikelets. Does that mean that bigger crumpets should be called pikes then?
Crumpets contain yeast and are thick and usually toasted after the initial bake. It must be 60 years since I've had a pikelet and I've never made one. All the recipes I can find online just seem to be a thick drop scone mix, maybe with buttermilk but not always. Either way, served fresh and stacked like drop scones.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Crumpets contain yeast and are thick and usually toasted after the initial bake. It must be 60 years since I've had a pikelet and I've never made one. All the recipes I can find online just seem to be a thick drop scone mix, maybe with buttermilk but not always. Either way, served fresh and stacked like drop scones.
Been busy so not had a chance to look in. Scotch pancakes are like drop scones - a thick batter of flour, eggs, milk and a little sugar, with some baking powder. The mixture should be thick so that it 'drops' off the spoon when you make them, and doesn't spread too much. I presume that's how they got the name in England/Wales. The secret is to have a well heated heavy frying pan or a solid griddle, and just wipe it with a little oil on kitchen paper. Wait until a few bubbles appear on the top, then turn over. Crumpets here are like @Liriodendron describes, like pikelets but much thinner. They would be around five or six inches in diameter, and you roll them up to eat them, spread with butter or whatever you fancy.
It's a place where beautiful isn't enough of a word....
I live in west central Scotland - not where that photo is...
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I wouldn’t make it now, I don’t know anyone to give it too.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Scotch pancakes are like drop scones - a thick batter of flour, eggs, milk and a little sugar, with some baking powder. The mixture should be thick so that it 'drops' off the spoon when you make them, and doesn't spread too much. I presume that's how they got the name in England/Wales. The secret is to have a well heated heavy frying pan or a solid griddle, and just wipe it with a little oil on kitchen paper. Wait until a few bubbles appear on the top, then turn over.
Crumpets here are like @Liriodendron describes, like pikelets but much thinner. They would be around five or six inches in diameter, and you roll them up to eat them, spread with butter or whatever you fancy.
I live in west central Scotland - not where that photo is...
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.