I make Swedish pancakes for my family every Thursday, as per Swedish tradition. Fresh from the frying pan they are crisp at the edges and very slightly crisp on the surface where the batter has caramelised.
If I fry and serve while everyone else eats, we get to enjoy pancakes at their best. The disadvantage is that I don't get to sit and eat with my family.
If I make a stack of pancakes in advance, as I often do, most of the pancakes have become rather limp and lost all of their crispiness by the time they are served. Those at the bottom of the pile are also noticeably cooler.
Is there some way to serve pancakes en masse where each pancake is hot and crisp through to the last?