Classic American Funnel Cake vs Eierkuchen (German Pancakes)

Both dishes start from a batter of flour, milk, sugar and eggs, yet they end up in very different places. The funnel cake batter gets lift from baking powder and a note of vanilla, then is poured through a funnel into hot oil to form a golden, crispy lattice finished with plenty of powdered sugar. Eierkuchen uses a thinner, cream-like batter that rests before being cooked in butter in a frying pan, giving thin, tender, golden pancakes with slightly crisp edges. Where the funnel cake is all deep-fried crunch, the Eierkuchen is soft and buttery, served rolled or folded with a sprinkle of sugar.