Saffron is one of the most popular spices in Sweden during Christmas, and it’s becoming increasingly popular here in Finland too. One beloved recipe featuring saffron is saffron pancake (saffranspannkaka), a traditional dish from Gotland, Sweden’s largest island. This treat combines the warm, rich flavor of saffron with creamy rice pudding and sweet almond undertones. It’s typically served with a dollop of whipped cream and a drizzle of local berry jam, making it the perfect indulgence for festive celebrations or a cozy fika moment.
Gotland Saffron Pancake (Saffranspannkaka)
Ingredients:
- 1 liter (4 cups) milk
- 1 dl (100 ml) porridge rice
- 1 dl sweet almonds
- 2 packets of saffron (½ g each)
- 3 tbsp sugar
- ½ tsp vanilla sugar
- 1 ½ dl heavy cream
- 3 eggs
- Butter or margarine (for greasing the pan)
To Serve:
- Whipped cream
- Berry jam (traditionally dewberry or raspberry)
Instructions:
Cook the Rice Pudding:
- In a pot, combine the milk, rice, and salt. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the rice is soft and the mixture thickens into a creamy pudding. This takes about 30–40 minutes. Set aside to cool.
Prepare the pancake
- Preheat the oven to 175°C (350°F).
- Blanch, peel and chop the almonds.
- Grind the saffron finely with the sugar and vanilla sugar in a mortar.
- Mix the spice blend into the cream and stir it into the rice porridge.
- Beat the eggs and add them to the mixture along with most of the chopped almonds, saving some for garnish.
- Grease an ovenproof dish (approximately 20 x 30 cm). Pour the batter into the dish. Sprinkle the remaining almonds on top.
- Bake in the center of the oven for about 60 minutes for a large dish or about 45 minutes for individual portions.
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