Milk/Cream

Saffranspannkaka

by:
April 12, 2012
4.7
3 Ratings
Saffranspannkaka
  • Serves ~10
Author Notes

This is a traditional oven-baked pancake from Sweden (okay, it's more like an enriched rice pudding than pancake, but given the name I'd say it qualifies). Usually it's made with whole or chopped almonds, but I love the smoothness of ground. Saffron + sweetness + cream + blueberry jam? Best pancakes ever. —deensiebat

Test Kitchen Notes

Deensiebat’s Saffranspannkaka is a rich amalgam of familiar comfort fare. Not quite a pancake, it satisfies all the requisite sensory associations: best enjoyed warm (in this case from the oven), each custardy bite is deliciously hearty without being heavy. The rice and almond meal provide substance and texture, and a good base to contrast the lightness of freshly whipped cream and sweet blueberry jam. While I can imagine this makes a wonderful breakfast, we enjoyed it for dessert. Even the most loyal pancake lovers should try this for a change of pace – all the pancake enthusiasts at my table exclaimed, “Mmmm…I love saffranspannkaka!” —gingerroot

What You'll Need
Ingredients
  • 1 1/2 cups water
  • 2 cups milk
  • 1 pinch salt
  • 1 tablespoon butter
  • 3/4 cup short-grain rice, such as sushi rice
  • 2 cups whipping cream, divided
  • 1 pinch saffron threads, crumbled
  • 1/3 cup sugar, plus additional for sweetening cream if desired
  • 1/4 cup ground almond meal
  • 4 eggs
  • blueberry jam, for serving
Directions
  1. In a large saucepan, bring the water, milk, salt, butter and rice to a boil, then reduce the heat until it's just high enough to maintain a simmer. Cover and simmer about 30 minutes, stirring occasionally, until the rice is totally tender and the liquid has absorbed and thickened to form a thick porridge.
  2. Preheat the oven to 350 degrees, and butter a 9- by13-inch casserole dish.
  3. Stir 1 cup of the cream, the crumbled saffron, the sugar and the almond meal into the cooked rice porridge, and simmer for a few minutes until the yellow saffron color permeates the mixture, then turn off the heat. When the mixture has cooled to room temperature, stir in the eggs, and mix until well-combined
  4. Pour the mixture into your prepared casserole dish, and bake until the mixture is set but not too dry, and a tester inserted into the center comes out clean, approximately 30 minutes.
  5. Whip the remaining cup of cream, and sweeten it with sugar to taste (the pancake itself is fairly lightly sweetened). Serve the warm pancake topped with whipped cream and blueberry jam.
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2 Reviews

Food52 R.
Food52 R. August 10, 2012
I made this. I could see it was going to be a whole lot of saffranspannkaka, so I split the uncooked mix in half and blended 2 over-ripe bananas into one half of the mix. Then I made cupcakes with it, (20mins in 180°C oven), so I ended up with 12 banana saffranspannkaka cupcakes and 12 plain saffranskpannkaka cupcakes and - - - YUMMY! My dad ate 8 in one sitting! Delicious flavour. I preferred the original, Dad loved the banana.
Thank you for the recipe. I don't get to travel as much as I daydream of, so I travel with cooking instead.
 
Windischgirl
Windischgirl July 28, 2012
I had this cake in Sweden a few years ago, and it was lovely and light, perfect with fresh fruit and a puff of whipped cream. And good coffee! The recipe that I use, from a Swedish website, cooks the rice in milk and then cream, and adds in chopped blanched almonds. And the saffron makes the color fab!