When you take off half the starter, bung it into another bowl and to each cup measure add 1 tsp sugar, half tsp salt and half tsp baking powder. Mix well and watch the bubbles start to form.
(I need to find out what 1 cup volume looks like in the bowl I use)
Then lightly grease a pan and spoon in portions of the thick batter. Cook them over a low heat until the tops are set and full of holes. Flip them over and cook the other side for a short while. Remove them to a piece of kitchen towel or similar.
Toast your pikelets and enjoy! They freeze brilliantly, which is just as well given that there are several days of discard and feed to go before the starter can go into the fridge!
If you have crumpet rings, you can use them to make taller ones. I find the batter sticks to the side of my rings which is a pain but there you go!