>English muffins are a yeasted bread that is cooked on the
>stovetop. I haven't made them myself since about 15 years ago, but
>if memory serves me, the dough is more of a batter-like
>consistency. Usually, you use a ring to contain the batter until it
>firms up, then remove it. The result is something that about the
>size and shape of a hockey puck. Probably the closest comparison
>would be a pancake.
Those are pikelets. Nothing like a pancake, which (here at least) is
allowed to spread all over the bottom of the pan.
But you shouldn't need a ring to contain the pikelet batter, let it
spread then it will cook all through.
>The other thing I remember was that it was quite difficult to get
>the middle of the edge to cook properly.
When I was a child they were toasted anyway so had second cooking. It
was a ritual to hold them on a toasting fork against the open (coal)
fire. We don't have those any more in most of the country. I toast
them under the electric grill when I make them.
Mary