Quote:
Beside the usual thin pancakes, called pannkakor, which resembles the French crêpes and, often served with whipped cream and jam, are traditionally eaten for lunch on Thursdays with pea soup, the Swedish cuisine has plättar—very small pancakes, which resemble tiny English pancakes, and are usually fried in a special pan called a "plättlagg", a sort of normal size frying pan with indentations to allow for several (normally seven) to be made at once. An other type of pancake is the ugnspannkaka (oven pancake), which is very thick and resembles German pancakes, and is baked in the oven. There is also a variant, which includes fried pork in the batter, fläskpannkaka (pork pancake). Potato pancakes called raggmunk contain shredded raw potato, and may contain other vegetables (sometimes the pancake batter is omitted, producing rårakor). Raggmunk and rårakor are traditionally eaten with pork rinds and lingonberry jam. A special Swedish pancake is saffron pancake from Gotland, made with saffron and rice, baked in the oven. It is common to add lemon juice to the sugar for extra taste. The pancakes are often served after a soup.
Though whipped cream is more for a dessert type pancake than what you'd eat for lunch or dinner, with those we have raspberry or strawberry jam, or just some sugar (can also have some lemon juice on)