Pikelets
A regional variation of the crumpet is the pikelet, whose name derives from the Welsh bara piglydd or "pitchy bread", later shortened simply to piglydd; the early 17th century lexicographer, Randle Cotgrave, spoke of "our Welsh barrapycleds". The word spread initially to the West Midlands, where it became anglicised as "pikelet", and subsequently to Cheshire, Lancashire, Yorkshire, and other areas of the north.
The main distinguishing feature of the Welsh or West Midlands pikelet is that it was traditionally cooked without a ring, with an end result rather flatter or thinner than a crumpet.
The term "pikelet" is also used in Australia and New Zealand for a similarly flat cake, of the type that in Scotland and North America would be called a pancake and in England a Scotch pancake, girdle or griddle cake, or drop scone.
Read more about this topic: Crumpet