Pikelets with pear and ginger compôte

A cross between the English crumpet and American pancake, the pikelet is said to have originated in Wales. You need to plan ahead when making pikelets as the yeast requires time to do its thing, so these are best served for brunch (or indeed for tea). They come with a warming pear compôte flavoured with ginger and cloves, but can also be served topped with a few rashers of crisp bacon and a drizzle of maple syrup, as opposite.