Swedish Saffranspannkaka with Almonds and Raisins

A Creamy and Fragrant Swedish Dessert Pancake

This delectable saffron pancake is a traditional Swedish dessert from the island of Gotland, combining rich flavors of saffron, almonds, and raisins in a creamy rice base.

1 h 20 min
8
Intermediate

Ingredients

For the Saffranspannkaka

1 cup short-grain rice

4 cups whole milk

1 pinch saffron threads

3 tablespoons butter

2 tablespoons granulated sugar

3 large eggs

1/2 cup blanched almonds, chopped

1/3 cup raisins

1/4 teaspoon salt

For the Garnish

1/4 cup slivered almonds, toasted

Powdered sugar for dusting

For Serving

Whipped cream

Lingonberry jam

Preparation

Preparing the Rice Base

Rinse the Rice

Rinse the rice under cold water and drain well.

Simmer the Milk

In a medium saucepan, bring milk to a simmer over medium heat.

Cook the Rice

Add rice and saffron threads, and cook until rice absorbs the milk, stirring occasionally, about 30–35 minutes.

Mixing the Pancake Batter

Preheat the Oven

Preheat the oven to 350°F (175°C).

Combine Rice, Butter & Sugar

In a large bowl, combine cooked rice, butter, and sugar. Mix well.

Add Eggs, Almonds, Raisins & Salt

Stir in eggs, chopped almonds, raisins, and salt until fully incorporated.

⚠ Important: Do not overcook the rice in the milk; it should be tender but not mushy. 💡 Pro Tip: Let the rice cool slightly before adding eggs to prevent curdling.

Cooking Process

Baking the Pancake

Grease a 9-inch round baking dish and pour the rice mixture into it.

Bake

Place the dish in the oven and bake for 40–45 minutes until set and golden on top.

Cooling

Allow the pancake to cool for at least 10 minutes before serving.

Plating & Serving