These are those thick, spongy American pancakes that are often eaten with warm maple syrup and crisp fried bacon. I love them with the syrup alone, but if you do want bacon, I think streaky is best. You can easily cook these pancakes by dolloping the batter onto a hot griddle (smooth, nor ridged, side) or heavy based pan.
My number one pikelet recipe-endlessly adaptable (feel free to add spelt or wholemeal flour), low in sugar (I left it out once and didn't notice) and good for pancakes too (just thin the batter with some more milk). Fail-safe and delicious every time!
Nana’s Pikelet Recipe and a Few Good Yarns | Cauldrons and Cupcakes