Pancakes

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Today, Swedish pancakes (aka pannkakor, or pandekager in Denmark) are on the Tasting Table menu — and they’re a whole lot different from what American foodies probably think of as ”pancakes.”

By contrast, a stack of American diner hotcakes is fluffy, cakey, and toothy. They’re substantially thicker than their paper-thin Swedish counterparts, about ½-inch thick per pancake. That fluffy rise is due in part to the presence of baking powder, an ingredient not present in Swedish pancakes. The cake-like batter also almost always includes sugar and vanilla extract and might also be made with thick, rich buttermilk, none of which are traditionally seen in less-sweet Swedish pancake batter