I make a pretty mean German pancake. Love that stuff.
When I was little my dad made Swedish pancakes - thin like crepes but using sour milk for the batter - we would roll them up with strawberry preserves inside (or lingonberry if we had it), then put sour cream on top.
Whenever some milk started to go sour, dad would put it up on top of the refrigerator and let it separate into curds & whey. When we saw that we knew we would be having Swedish pancakes the next weekend. This was before milk was ultra pasteurized, I guess, so it happened pretty often in our large family.
Restaurants like IHOP never had Swedish Pancakes, so I would order German pancakes or French crepes - pretty close but Dad’s Swedish pancakes were much better IMHO.