saffron pancake

ICA’s Gotland saffron pancake starts with its own rice porridge and combines it with eggs, wheat flour, sweet almonds, sugar and saffron. Lightly whipped cream and jam accompany the baked pancake.

Porridge rice cooks with water and salt in a saucepan under a lid for about ten minutes. Milk is added and the porridge swells over low heat, still covered, for about forty-five minutes before cooling slightly.

The porridge is mixed with two eggs, wheat flour, supplied chopped sweet almonds, granulated sugar and saffron. The batter goes into a well-greased ovenproof form with a removable edge, about twenty-two centimetres across.

The saffron pancake bakes in the lower part of an oven at 200°C for about thirty minutes. Its rice porridge is part of the baked batter, with almond and saffron mixed through it.

The recipe offers the finished pancake warm or cold, with lightly whipped cream and jam. The supplied almonds contribute texture and saffron gives the pancake its characteristic flavour.