Bungeoppang (Korean Fish-Shaped Pastry) vs Eierkuchen (German Pancakes)

Both batters start from flour, milk, sugar and egg, yet they head in different directions. Bungeoppang adds baking powder and a little oil for a leavened batter that cooks in a fish-shaped mold into a golden, slightly crispy shell around a hidden core of sweet red bean paste. Eierkuchen doubles the milk and the eggs for a thin, cream-like batter fried in butter, giving tender pancakes with lightly crisped edges. One is a filled, handheld pastry; the other is a delicate pancake, rolled or folded and finished with sugar.