Serious Eats - seriouseats.com

My Daddy made the most amazing Swedish pancakes every Sunday for as long as I can remember. He would always rise early and concoct the magic batter in secrecy, and when the rest of the house stirred, he began cranking out the crispy-soft, slighly sweet sheets that would wrap around the fruit filling of our choice. If we were really lucky, there would be lingonberries. When I grew up and moved out, I begged him for the recipe, teasing that if he didn't share it, it would be lost when he died. He would reply, "I guess you'll just have to keep coming over for breakfast if you want them." And I did.

A few years ago, I must have caught him at the right time, because he finally shared not only the recipe but also the top secret tip to making the perfect pancakes. And so, I began making the almost-most amazing Swedish pancakes every Sunday for my family. It is my daughter's favorite breakfast.

I lost my Daddy this past February at the age of 91.

Never liked brunch, never will. And @zagat2, you just described Denny's.

@JacobEstes--I've met Alton Brown, and he's a really down to earth guy. Whip smart and a quick wit. Great conversationalist. Bourdain WAS a chef (graduated from CIA, I think), but by his own admission, not a great one. Brown is a "chef" in that he graduated from NECI, (but he has never been the boss in a professional kitchen) which makes him more legit than most of the other FN personalities.

Hubby and I love gyros AND Alton, so we were thrilled when AB revealed his version--until we ate it. It was dry and mealy, which surprised me since we made what we thought was a good emulsion in the food pro. But Kenji, your finessing of the technique makes sense. I'm excited to try again! But a question--we don't eat pork, so no bacon for us. I think adding more beef fat (easier to find than lamb) should work, no? What percentage/ratio would you suggest?

This reminds me of a sandwich my mom used to make when I was a kid. She had this machine--kind of like a cross between a waffle iron and a panini press--that worked like this: make a PBJ on white bread (no crust, of course!) and lay it in the machine. Close the lid and the whole thing toasted AND segmented the sandwich into four quadrants. The sections were still attached; just pressed flat and crispy around all the edges. YUM!

I wish she still had that contraption. Must have been from the 40s or 50s. We also made mini loose meat sandwiches in it too. Aaahh, memories!

A friend of mine is Phillipino/Thai. She makes Thai Basil Chicken all the time, but it's in a coconut milk broth with lemongrass. I've never seen the version you posted about (although it looks and sounds delicious!). Have you ever heard of the version my friend makes?