How can you keep a stack of Swedish pancakes fresh? 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?
You have this same problem with most fried foods that you want to serve fresh. Anyone who makes latkes for Hanukkah knows this problem well. So it's similar to this question What technique should I use to make latkes for a party so that I don&#39;t have to stay in the kitchen?

You can try what I do for latkes - I put them on a drying rack, sheet pan, skillet, etc. in the oven set at around 250°F. You may want a lower temp for Swedish pancakes, like 200, since they are less dense. They will not be the same as fresh from the frying pan, but they will stay warm and crisp. 

For reheating, put them in a dry cast iron or non-stick skillet or in the toaster oven on 375-400 for 4-5 min, more or less time depending on thickness and initial temperature.

If you do this a lot you could also invest in a heat lamp/warmer set up like they use at fast food chains to keep the fries warm. Cheap one on Amazon - http://www.amazon.com/Home-HL100SV-Culinary-Heat-Lamp/dp/B0043M5N08

Many a Top Chef participant has been felled by this problem though - fried foods, blinis, etc. are never the same as when taken out of the fryer fresh, but they are still quite good out of the warm oven.