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1. Sift the flour, sugar, baking powder and salt into a deep bowl. Make a well in the center and pour in the milk-and-water mixture, the egg and golden syrup.
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2. With a spoon, gradually mix the dry ingredients into the well and continue to stir until the batter is fairly smooth. Do not overmix.
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3. Heat a griddle or heavy skillet over moderate heat until a few drops of water flicked onto it bubble for 2 or 3 seconds and then evaporate. With a pastry brush, spread melted butter lightly but evenly on the skillet or griddle.
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4. Pour the batter from a pitcher or small ladle into the hot pan about 12 tablespoon at a time leaving enough space between them to allow each pancake to spread into a round about 2 inches in diameter.
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5. Bake 1 or 2 minutes until small, scattered bubbles have begun to break on the surface. Immediately turn the pancakes over with a spatula and cook them for about a minute.
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6. Stack the finished cakes on a heated platter. Greasing the skillet or griddle with melted butter from time to time, proceed the same way with the remaining batter.
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7. Serve the pikelets hot, accompanied by the remaining melted butter, or if you like you may serve them with jam and whipped cream.
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