Parkin (Yorkshire Gingerbread) vs Eierkuchen (German Pancakes)

Parkin and Eierkuchen share milk, sugar, butter and egg, yet put them to very different work. In the parkin, butter and sugar are melted with golden syrup and black treacle, then stirred into oatmeal, ground ginger and bicarbonate of soda and slowly baked into a firm, deep golden-brown, sticky slab whose spiced flavour deepens after a few days' rest. The Eierkuchen relies on a generous pour of milk and eggs for a thin, rested batter, fried in butter into thin, golden pancakes with slightly crisp edges, best eaten warm.