A traditional Swedish dessert recipe found on receptfavoriter.se
Gotland pancake with saffron served with jam and cream.
They are also called saffron pancake.
1.5 dl [0,3 pt] round grained rice, porridge rice
3 dl [0,6 pt] water
1 teaspoon salt
1 dl [0,2] cream
7 dl [1,4 pt] milk
2 tablespoons of icing sugar
2 dl [0,4 pt] raisins, optional
0.5 teaspoon cinnamon, optional
75 g [2,65 oz] sweet almond
2 packages of saffron, à 0.5 g / 0,02 oz
 Make the porridge for the saffron pancake cake with the rice, salt and water.
 Add cream, milk and icing sugar. Bring to a boil and simmer over low heat under cover for about 40 minutes. Stir occasionally. Remove from the heat and allow to cool slightly.
 Scald, peel and chop the almonds.
 Set the oven to 200 C / 390 F.
 Stir raisins, cinnamon, almonds, saffron and whipped egg into the porridge mix.
 Pour the mix into a buttered round ovenproof mould, about 20-25 cm / 8-10 inch.
 Bake the saffron pancake in the bottom of the oven for about 30 minutes, until it has set and has a nice color.
 Saffron pancake accessories: Jam made with blackberries, raspberry, strawberry or black currant and lightly whipped cream.