Having successfully made crumpets I turned my thoughts to that great childhood favourite the pikelet.
My memory seemed to think that in amongst the family cookbooks was a recipe that suggested there was a fundamental difference between the two. Time to consult the internet (it's reasonably well indexed, so you can work back to accurate).
It seems the word pikelet covers a whole host of delicious toastery snacks. The Welsh seem to thing its a kind of drop scone, some people think its another word for crumpet and the Australians seem to think something else again. So I'm talking about a thing that's been griddled has holes in the top (like a crumpet) but is under about 5mm thick. General opinion is that they are just crumpets made without crumpet rings. Hugh Fearnley-Whittingstall is in this camp, but interestingly he adds more flour to the pikelet batter,I think that will do for me.
So once this snow/freeze lets up and my kitchen is more amenable to yeast I'll have another stab, maybe tweaking the crumpet recipe a little and trying to pikelet some of them.