Pannkakor

Swedish pancakes are thinner than American pancakes but slightly thicker than French crêpes, creating the perfect golden vessel for a simple dusting of sugar, a generous spoonful of lingonberry or strawberry jam, and perhaps a squeeze of lemon. They are cooked in butter until the edges turn lacy and crisp while the center remains tender. In Sweden, pannkakor are a beloved Thursday tradition, served after the customary ärtsoppa pea soup.