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From Australian Woman's Weekly:

Scotch pancakes, pikelets or drop scones. Call them what you will

To me a drop scone is a thick yeastless batter that is cooked on a griddle or in a cast iron frying pan, flipped over to be browned well on both sides.
Drop scones, that's what I have heard them called in Australia too
now

Wiltshire lardy cake, which also comes from just over the border in West Berkshire. The Bedfordshire clanger was common in neighbouring areas of North Bucks, where DH comes from. My MIL alsways referred to them as Buckingham clangers. You can still get them and DD bought us all one each for lunch when we were stuck out all day at an antiques show in September.

I have a cookery book called 'Regional dishes@ and it is full of these kinds of recipes

Oh dear Cherry I was just going to say that having lived in Devon for 40 years I can only think of cream teas......clotted cream first Of course

Pease pudding. (North East). I have family from up that neck of the woods.

Legs I lived in Cornwall for 10 years so to me splits are Cornish, not Devonian. I'm not getting into the clotted cream or jam first discussion...

Jersey wonders from...Jersey! Fried pastry type thing, in a knot then sprinkled with sugar. Delish!

CherryHatrick spot on. I am originally from Yorkshire, so Yorkshire Pudding, Wensleydale Cheese with Fruit Cake (or Apple Pie). We were close to Lancashire so Hotpot featured, also Morecambe Bay Shrimps (Yummy warm on brown bread or toast)

I now live in Devon so it's got to be a proper Devon Cream Tea with home made jam & clotted cream, haven't found Devon Splits yet, I'll keep hunting

fat too!!!

that = than! [fit fingers...]

Here in Kent, it is the [disgustingly sweet] "gypsy tart" made from no fewer that three types of sugar!

Jalima yes, although I shall concede that pikelets may mean something else to others who are not from Lancs. To me a drop scone is a thick yeastless batter that is cooked on a griddle or in a cast iron frying pan, flipped over to be browned well on both sides. Crumpets are usually cooked from the bottom and pikelets are much thinner and so cook quickly and don't get so brown.

Delicious Parkin ,I must find that recipe again !

I've been racking my poor old brain cells and have come up with Nottingham Pudding. I've only made this once, a very long time ago. If I remember rightly it contains Bramley apples. I must give it another whirl someday.

Bobotie

Pikelets are a kind of crumpet then CherryHatrick rather than a 'drop scone' or Scottish pancake.

I'm sure that my SisIL always called crumpets 'pikelets' (the ones that are a bit thicker with holes in); she is from the North Midlands.

I love tablet and whenever a friend of mine visits Scotland she brings be back some. To me it is nothing like fudge, its second cousin.

Maw I also love Selkirk Bannock, have not had it for many years.

Scouse and blind scouse.

Hock and Dough.
A Northamptonshire dish I was fed on a cold winters day, as a child, by my paternal grandmother
We later moved south so has anyone the recipe as I recall my favourite part being the dough crust that had absorbed the liquids from the mixture of pork, potatoes and onions that were the basis of this dish.

grannyboots1 beat me to it with the Bedfordshire Clanger, but also Dunstable Doughnuts. I believe the bakers that used to produce them finally closed down, but oh, my, days! Dunstable doughnuts were utterly divine. Small round doughnuts with cinnamon sugar on the outside. I used to buy a baker's dozen every week.

As the first one to mention pikelets, maybe I can confirm that I mean home made, thin versions of the commercial crumpet. When I first came to Spain in the 80s we couldn't buy crumpets and so I made pikelets. They are very, very cheap to make, being just flour, yeast and water; I would spend a day making them and stockpile them in the freezer.

Whitewave when I lived in Wendron as a child, before the days of school dinners, children who didn't live closer than a 10 minute walk away brought pasties and the teacher put them in the oven of the large stove that heated the classroom. My mother, being from Lancashire didn't make us pasties, but plate pies using the same filling. We carried them to school wrapped in newspaper. We didn't have electricity or running water at home in those days. There was great excitement at school when the bucket lavs out in the playground were converted to WCs and we got wash hand basins in the cloakroom!

ninathenana. Haha you may well be right, only tried one once, yeukk!! Slippery, cold and fishy, apparently you are supposed to swallow it, what's that all about, never ever again

Gypsy tart was indeed a regular (and hated) part of my school dinners in Kent

Nannylovesshopping
Everyone knows the best oysters come from Whitstable

KatyK...
Although I spent my teenage years living abroad I also lived many years in the Black Country. My daughter was born and bred BC and although she now lives down south she still orders Gray Paes off the internet and boils a batch up to eat with bacon bits.
Now, I am living in Oatcake land.. but unlike the locals I think they are yuk! Like eating something akin to solidified wallpaper paste!