Chelsea Buns vs Eierkuchen (German Pancakes)

Chelsea Buns and Eierkuchen share milk, sugar, butter and egg, yet put them to very different work. In the buns, warm milk and sugar wake the yeast, butter enriches a kneaded dough and forms the filling with currants and brown sugar, and mixed spice plus an icing-sugar glaze give a shiny, spiced and fruity bake. The Eierkuchen use the same staples for a thin, rested batter fried in butter, producing tender, golden pancakes with slightly crisp edges. One is a risen, baked spiral; the other a quick, delicate pan-fried round.