These pancakes may be eaten with the traditional topping of lemon juice and sugar, or wrapped around savory stuffing and eaten as a main course. When baked instead of fried, this batter rises (even though it has no raising agents such as baking powder, it rises because the air beaten into the batter expands) and is known as Yorkshire pudding. British pancakes are similar to French "crêpes", and Italian "crespelle", but do not look "lacy".