Reviewed: Jan. 24, 2009

Arguments about naming and authenticity aside, these are pretty basic, good pancakes. I subbed honey for sugar on the basis of someone's review who recommended corn syrup--don't have that, but I definitely have honey! I also was not in the mood to measure anything this morning, and ended up with some thick little pikelets. I probably did it all wrong, but they were easy and relatively quick. I don't use butter bc it doesn't agree with me, so I just used Pam instead to coat the pan. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: May 16, 2008

I found this recipe very misleading. What we in Scotland call a Pancake, sassenachs and other non-Celts call a DROP SCONE. That which the Southern Brittish call a Pancake, we Scots call a crumpet. You North Americans also call it a pancake, which you eat with Maple Syrup, Ice Cream, etc.

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DannyMuirMhor

Cooking Level: Expert

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Reviewed: Apr. 19, 2008

This is a good recipe, but a bit runny and much better if you use golden syrup instead of sugar. (I think you lot call it corn syrup?) By the way, pikelets are Welsh. These are drop scones. To DannyMuirMhor: Who're you calling a sassanach, ye raj? ;)

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FOXGLOVE_ABZ

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2008

Made this this morning and they tasted great! they are supposed to be thin and crispy, not thick and doughy like a crumpet so i followed the measurements from the original posting of the recipe. Just right!

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Ninky

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2008

These are very good. I consider myself an experienced pancake maker but I burnt several of these. Be careful with the butter. Also, the recipe says 1/8 cup batter for each pikelet. Is this a typo? I used about 1/4 cup. Nice change of pace. Thanks!

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