| CRUMPETS | Savoury cakes often cooked on a griddle or toasted (8) |
| SCONE | Biscuit often cooked on a griddle |
| SINGING | Word used to describe the hissing or sizzling sound when cooking fruited hinnies on a griddle; or, the activity of chorusing, crooning, hymning or wassailing (7) |
| TURKEY | Type of bird often cooked on Christmas Day (6) |
| DROPSCONES | Crempogs, flapjacks, hotcakes or Scotch pancakes, named for the manner in which batter is plopped onto a bakestone, griddle or pan (4,6) |
| CROQUETTES | Savoury cakes of minced meat or fish fried in breadcrumbs (10) |
| CHAPATTI | In Indian cooking, a thin pancake of unleavened bread cooked on a griddle (8) |
| CROUTONS | Small pieces of fried or toasted bread served with soup or used as a garnish (8) |
| CROSTINI | Savoury pieces of fried or toasted bread |
| SUKIYAKI | Japanese dish, often cooked at table (8) |
| BACONFAT | Grease on a griddle |
| TRAYBAKE | Flat cake often cut into squares |
| ALA | Salmon ___ plancha (fish dish cooked on a griddle) |
| CRUMPET | Cake cooked on a griddle (7) |
| ROTI | Indian flatbread, cooked on a griddle (4) |
| CHAPATI | Unleavened flatbread cooked on a griddle (7) |
| CROUTON | A seasoned cube/slice of baked, fried or toasted bread for a canape or as a garnish for salad or soup (7) |
| CROUTE | Fried or toasted round of bread on which a savoury mixture is served, especially as an entree (6) |
| PETIT | - fours; small French fancy biscuits or bite-sized cakes often made with ingredients including choco |
| TORTES | Rich cakes often covered in almonds |
