These take a while to make, mostly due to the time it takes the batter to rise, but they’re by far the best pancakes I’ve ever made or eaten. They end up a lot fluffier than American style pancakes that use baking soda or baking powder as the raising agent.
Jästa pannkakor / Yeast leavened pancakes
I figured I’d throw up an English translation of a recipe I found on Wikibooks for southern Swedish (Scanian?) yeast leavened pancakes.