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Saffron Pancake

This recipe comes from  which is one of the recipe groups at It was submitted by Bella. She had this to say about the recipe:

"This is a dessert from the island of Gotland on the Swedish south-east coast, and it's delicious! It's served at Christmas, on weddings, and other festive occasions. You serve it with either blackberry, raspberry, or blueberry jam and whipped cream. On Gotland they have a special berry called "salmberry" and that I've never tasted, but they say it's similar to the blackberry but still unique.".


1 batch Christmas rice porridge,
see recipe below
0.002 oz saffron (1/2 gram) + 1 sugar cube
3 dl (1 1/2 cup) cream or milk
4 eggs
1/2 - 1 dl (1/4 - 1/2 cup) sugar
75 g (2 1/2 oz) scalded, chopped almonds

Rice porridge:
4 dl (2 cups) water + scant 1/2 tsp salt
1 tbs butter or margarine
2 dl (1 cup) round-grained rice
1 piece cinnamon stick (optional)
8 - 9 dl (approx 4 cups) milk
1 tbs sugar (optional)


For the porridge: First bring water to a boil together with salt and a dab of butter and the optional cinnamon. Add the rice and boil on low heat, covered, for 10 minutes. Add all the milk and bring to a boil again.

Lower the heat to a minimum, cover, and simmer the porridge - remember, lowest possible heat - for about 30 minutes. Do not stir until it's ready, if it can be avoided. Then flavor with some sugar if desired.

Crush saffron with the sugarcube in a mortar and mix it into the ready-made porridge. Also add milk or cream and eggs, one by one. Make sure to stir well between each egg. Flavor with sugar and add chopped almonds, then pour the mixture in a spatious, low, greased dish. Bake in the middle of the oven at 200ºC/400ºF for 30 - 40 minutes. Serve with jam and cream.

You can also make the saffron pancake in advance and then gently warm it up in the oven, covered with aluminum foil (not the oven, of course), at 150ºC/300ºF for about 20 minutes. Enjoy!

Serves 4