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!
When I was a child, we often had Scotch pancakes (out of a packet) when we got home from school. And the thing - for those of you who don't know - about Scotch pancakes is that they are not eaten like pancakes - hot with syrup and a knife and fork - but like toast, spread with butter and jam. I always remember them being on the cold side of lukewarm, but I think warm, though not so hot as to burn your fingers, is what you're aiming for.