Saffron Pancake

From Gotland – an island on the Swedish east coast comes this fantasic dessert with saffron. A typical Swedish Christmas spice which we ususally use in the traditional saffron buns we bake for Christmas. This is a baked rice pudding which should be served with whipped cream.  It’s a big batch, which you can divide in half.

Serves 15


1 cup short grain white rice

¾ cup water

1 pinch of salt

4 cups of whole milk

1 pinch of pure saffron

1 pinch of pure vanilla powder

3 tbsp of brown sugar

¾ cup of heavy cream

3 eggs

3 tbsp of minced almonds

3 tbsp of flaked almonds

Serve with

Whipped cream

Jam like blackberry, blueberry or raspberry, fresh berries or pomegranate seeds


  1. In a large heavy-bottomed saucepan bring rice, water and salt to boil quickly then simmer covered for 10 minutes.
  2. Add the milk and stir. Cover and reduce heat to the lowest. Let the rice thickend for 45 minutes until you have a creamy rice pudding.
  3. Let cool completely stiring once in a while. This can be done the day before and kept in the fridge.
  4. Mix saffron, vanilla, brown sugar and cream in a large mixing bowl while the rice pudding is cooling. Keep the bowl in the fridge until the saffron dissolves.
  5. Preheat your oven to 225C°/435F°.
  6. Add the eggs to the saffron mix and whisk until well mixed.
  7. Add the rice pudding and the minced almonds and stir until well combined.
  8. Place the beautiful gold coloured rice pudding in a greased heat proofed large pan or induvidial smaller ramekins.
  9. Sprinkle on the flaked almonds and bake for 25-30 minutes for the large pan or approximately 20 minutes for the ramekins.
  10. Let cool a little and serve with whipped cream and your choice of jam, berries or pomegranate seeds.