Saffron pancake with dewberry jam and whipped cream | Saffranspannkaka med psalmbärssylt och grädde

Ingredients

• ½ cup small grain rice
• 1 cup water
• ½ teaspoon salt
• ½ cinnamon stick
• ½ lt full cream milk
• ½ tablespoon butter
• 2 eggs
• 250m
• l cup cream
• 4-5 scalded, chopped almonds
• ½ tablespoon all-purpose flour
• 1 tablespoon honey
• ½ teaspoon vanilla sugar
• ½ teaspoon ground cardamom
• pinch of saffron
• Dewberry jam and whipped cream for topping.

Method

1. Boil the rice in water and salt until the water is absorbed.  Add milk, butter, salt and cinnamon. 
2. Simmer over a low heat until soft, about 30-40 minutes stirring frequently. Add extra milk if needed. Cool slightly
3. Preheat the oven to 175 degree C(350 degree F). Whisk eggs and cream together lightly. Beat the mixture into the porridge. 
4. Heat the honey slightly and mix with saffron. Stir into the porridge with flour, vanilla sugar, chopped almonds and cardamom. 
5. Pour the rice mixture into a spatious, sallow, buttered oven-proof dish. 
6. Bake on the lower shelf of the oven until set, for approx. 30 minutes. 
7. Serve the saffron pancake lightly cooled,with jam and whipped cream. 

Share on Google Plus

About Unknown

At NaiveCook we are trying to build a community to discover a cook within everyone. We appreciate help and suggestions to help this community grow.