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Saffron Pancake

Saffranspannkaka from Gotland: a baked rice pudding scented with saffron and studded with almonds, served warm with dewberry jam and lightly whipped cream. Despite the name it is nothing like a frying-pan pancake, it is a soft, custardy oven pudding, the island's great festive dessert.

BreakfastVegetarian
85 min15 prep · 70 cookMedium804 kcalper serving
Saffron Pancake

Instructions

  1. Rinse 30 g of pudding rice under cold water, tip it into a small heavy saucepan with 50 ml of water and bring to the boil. Cover and simmer on the lowest heat for 10 minutes, until the water is absorbed.
  2. Pour in 200 ml of whole milk and add 1 pinch of salt. Cook uncovered over a low heat for 30-35 minutes, stirring frequently and scraping the base so it does not catch, until you have a thick, glossy porridge and the grains are completely soft.
  3. Grind 0.2 g of saffron threads in a mortar with 5 g of the caster sugar until powdery, stir it through the hot porridge so the colour spreads evenly, then set aside to cool to lukewarm, hot porridge would scramble the egg.

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Per serving

804kcal
18gprotein
84gcarbs
45gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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