A Northern delicacy, sort of like a flat crumpet. Made with a yeasted mxture but then fried in a griddle pan a bit like a drop scone, to give the characteristic appearance with little holes all over the surface. Scrumptious. These must have honey in as well (which I can't stand), but I'd normally serve them with butter and jam or syrup. The picture in Gilles' recipe doesn't like anything like the pikelets I used to buy in the North west which are as shown in this image:
http://www.cakebaker.co.uk/crumpets-pikelets-english-muffins... As to what you'd call them in French, well, I'll leave that to the native speakers but I think you've got to keep the English name in there somewhere
The translation workplace 
peer agreement (net): +6