Buñuelos de Viento (Wind Fritters) vs Eierkuchen (German Pancakes)

Both desserts lean on sugar, butter and eggs, yet they land in very different places. For the Buñuelos de Viento, butter is melted into a stovetop dough that is dried out, enriched with four eggs and brightened with lemon zest, then deep-fried until it puffs into golden, airy fritters with hollow centres, rolled warm in cinnamon sugar. The Eierkuchen use a thin, rested milk batter bound by eggs and cooked in butter in a pan, giving tender, golden pancakes with slightly crisp edges, served with sugar and jam or fruit.