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Slice of Gotland saffron pancake (Swedish baked saffron rice pudding) topped with toasted almonds, served with berries and whipped cream.

Gotländsk Saffranspannkaka (Swedish Saffron Pancake)

Gotland’s famous “saffron pancake” is a baked rice custard cake scented with saffron and almonds, sliced and served with whipped cream and tart berry jam. Make the rice porridge ahead for the smoothest texture and easiest bake.
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Prep Time 20 minutes
Cook Time 40 minutes
Porridge + cooling 1 hour
Total Time 2 hours
Servings: 8 people
Course: Dessert
Cuisine: Swedish
Calories: 450
Ingredients Method Notes

Ingredients
  

Rice Porridge (Risgrynsgröt)
  • ¾ cup (about 150 g) Short-grain white rice (“sushi rice”)
  • 1½ cup (350 ml) Water
  • 1 tbsp (15 g) Unsalted butter
  • ½ tsp (3 g) Fine salt
  • 3 cups (700 ml) Whole milk
  • 1 Cinnamon stick (optional but traditional)
Batter + Bake
  • ½ tsp (about 0.5–1.0 g) oosely packed Saffron threads
  • ⅓–½ cup (70–100 g) Granulated sugar, to taste
  • 1 cup (240 ml) Heavy cream
  • 3 Large eggs
  • ½ cup (70 g) Blanched almonds, roughly chopped
  • ¼ tsp Almond extract (or to taste; start small)
  • Butter, for greasing the baking dish
To Serve
  • Whipped cream (unsweetened or lightly sweetened)
  • Salmbär jam (if you can find it) or boysenberry / tart blackberry jam

Method
 

Make the rice porridge
  1. In a heavy-bottomed pot, combine water, rice, butter, and salt. Bring to a boil.
  2. Reduce to low, cover, and simmer about 10 minutes, until water is mostly absorbed.
  3. Add milk and the cinnamon stick. Bring to a gentle simmer (avoid aggressive boiling).
  4. Lower heat to the smallest whisper. Cook 30–40 minutes, stirring every 5–10 minutes to prevent scorching, until the rice is fully tender and porridge is thick.
    Saucepan of creamy rice porridge simmering with a cinnamon stick on the stove.
  5. Remove cinnamon stick. Transfer porridge to a bowl and cool completely (room temp).Tip: This is ideal done the day before.
Bloom the saffron (don’t skip)
  1. Grind saffron threads with a pinch of sugar to a fine powder (mortar & pestle helps).
    Mortar and pestle crushing saffron threads with sugar to release color and flavor.
  2. Stir into 1 Tbsp warm cream or 1 Tbsp vodka/brandy. Let stand 15–20 minutes until deeply orange-red.
    Small glass cup of saffron infusion, deep orange-red in color.
Mix and bake
  1. Heat oven to 400°F (200°C). Butter a 9x13-inch (23x33 cm) baking dish (or similar shallow dish).
  2. In a bowl, whisk eggs + sugar + bloomed saffron + almond extract.
  3. Fold the egg mixture and heavy cream into the cooled porridge until combined. It should be looser than oatmeal, thicker than batter.
    Whisk stirring cream into a saffron mixture in a metal bowl.
  4. Stir in ⅔ of the chopped almonds.
  5. Pour into dish and sprinkle remaining almonds on top.
    Unbaked saffron rice pudding mixture in a baking dish topped with sliced almonds.
  6. Bake 35–45 minutes, until the center is set (a slight jiggle is fine) and the top is golden with a lightly chewy “skin.”
Cool, then serve (the most Gotland step)
  1. Let cool at least 30 minutes. Slice and serve lukewarm or room temp with whipped cream and tart jam.
    Baked Gotland saffron pancake in a casserole dish, golden-brown with sliced almonds on top.

Notes

  • Make-ahead: The porridge can be made 1–2 days ahead; bake the pancake the next day.
  • Rice choice: Short-grain “sushi rice” gives the best porridge structure.
  • Jam: Tartness matters—choose a jam that pushes back against the creamy richness.