The most common pancakes in Sweden are similar to the French-style crêpes. These are often served with jam or fruit as a dessert or light lunch. Beside the usual thin pancakes, though, the Swedish cuisine also has plättar, very small pancakes that are fried in a special pan called a “plättlagg,” a sort of frying pan with indentations to allow for several plättar to be made at once.

Another type of pancake is the ugnspannkaka (oven pancake), which is very thick and is baked in the oven. This one often includes fried pork in the batter and is then known as fläskpannkaka (pork pancake). Regional pancakes include saffron pancake from Gotland, made with saffron and rice, baked in the oven. And skånsk äggakaka (Scanian eggcake), which is almost like an ordinary Swedish pancake but it is a lot thicker and also much more difficult to make due to the risk of burning it. It is made in a frying pan, is about 1½ to 2 inches thick, and is served with lingonberries and bacon.

At this pancake lunch pop-up café you will feast on pannkakor and sausage for $10.