Gotland Saffron Pancake with Dewberry Jam and Cream

Why You’ll Love This Recipe

• A Gotland classic: soft, custardy rice pudding kissed with saffron and almond.
• Golden and aromatic inside, lightly set on top—comforting yet elegant.
• Make-ahead friendly: cook the rice porridge in advance, bake when needed.
• Perfect with tart-sweet salmbär (dewberry) jam and a cloud of whipped cream.

Grocery List

• Produce: None
• Dairy: Whole milk, heavy cream, eggs, butter
• Pantry: Short-grain rice, saffron threads, granulated sugar, vanilla extract, almond extract (optional), blanched almonds, kosher salt, salmbär (dewberry) jam

Full Ingredients

Rice Base

• 3/4 cup (150 g) short‑grain pudding rice (grötris) or arborio
• 4 cups (1 L) whole milk
• 1/4 tsp kosher salt

Saffron Custard

• 0.5 g saffron threads
• 1/2 cup (100 g) granulated sugar
• 3 large eggs
• 1 cup (240 ml) heavy cream
• 1 tsp vanilla extract (or 2 tsp vanilla sugar)
• 1/4 tsp almond extract (optional, but lovely and traditional)
• 1/2 cup (75 g) blanched almonds, finely chopped (or 1/2 cup almond meal)
• 1 tbsp unsalted butter, for greasing the pan

For Serving

• 1 cup (about 320 g) salmbär (dewberry) jam, gently warmed
• 1 1/2 cups (360 ml) heavy cream, whipped with 1 tbsp sugar to soft peaks
• Optional garnish: 2 tbsp sliced or slivered almonds, lightly toasted

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Heat the oven to 175°C (350°F). Butter a 23 x 33 cm (9 x 13 inch) baking dish, preferably ceramic or glass for even baking. Set aside.

Step 2: Cook the rice porridge

In a heavy, medium saucepan, combine the rice, milk, and salt. Bring just to a gentle simmer over medium heat, then reduce to low. Cook uncovered, stirring frequently and scraping the bottom and corners of the pot to prevent sticking, until the rice is tender and the mixture is thick and porridge-like, 30–35 minutes. Remove from heat, cover, and let stand 10 minutes to steam and thicken further.

Step 3: Bloom the saffron

Crush the saffron threads with a pinch of the measured sugar using a mortar and pestle (or between two spoons). Stir the saffron into 2 tablespoons of hot milk taken from the pot (or use 1 tablespoon neutral spirit such as vodka or aquavit). Let sit 5–10 minutes until deeply golden and fragrant.

Step 4: Whisk the custard

In a large bowl, whisk the eggs, remaining sugar, vanilla extract, and almond extract (if using). Whisk in the 1 cup heavy cream until smooth. Stir in the saffron infusion; the mixture should turn a vivid yellow.

Step 5: Combine rice, almonds, and custard

Stir the chopped almonds into the warm rice porridge. To prevent scrambling, temper the custard by whisking in a generous scoop (about 1/2 cup) of the hot rice. Then pour the tempered custard into the saucepan with the remaining rice and fold gently until evenly combined.

Step 6: Bake until just set

Pour the mixture into the prepared baking dish and smooth the top. Bake on the center rack for 35–40 minutes, until the edges are set and lightly golden and the center has a slight, custardy wobble. An instant-read thermometer inserted in the center should read 75–80°C (170–175°F). Do not overbake.

Step 7: Rest, slice, and serve with jam and cream

Let the saffranspannkaka rest 15–20 minutes; it will firm up for clean slices while staying luscious inside. Meanwhile, gently warm the dewberry jam and whip the remaining 1 1/2 cups cream with 1 tablespoon sugar to soft peaks. Cut the pudding into 10 squares. Serve warm, topped with a spoonful of salmbär jam, a dollop of whipped cream, and a sprinkle of toasted almonds if you like.

Pro Tips

• Stir the rice often while cooking; milk solids can catch quickly—use a heavy-bottomed pot.
• Bloom saffron in a little hot milk (or a splash of vodka/aquavit) to unlock maximum color and aroma.
• Custard should be just set with a gentle wobble; the texture is meant to be creamy, not dry.
• If the rice porridge gets too thick before the grains are tender, whisk in a splash of hot milk to loosen.
• For clean squares, allow a short rest after baking and wipe the knife between cuts.

Variations

• Berry swaps: If salmbär jam is unavailable, use blackberry or blackcurrant jam; their tartness mimics dewberries well.
• Festive spice: Add 1/4 tsp ground cardamom to the custard for a Scandinavian twist alongside the saffron.
• Kesella-style: Replace 1/2 cup (120 ml) of the heavy cream with 1/2 cup (120 g) quark or full-fat skyr for a slightly tangier custard.

Storage & Make-Ahead

Rice porridge can be cooked up to 2 days ahead; cool, cover, and refrigerate. Rewarm gently with a splash of milk until stirrable, then proceed. Baked saffranspannkaka keeps refrigerated, covered, for 3–4 days. Reheat individual squares in a 150°C (300°F) oven for 10–12 minutes or briefly in the microwave. Freezing is possible for up to 1 month, though the custard may release a little moisture upon thawing; reheat covered in a low oven. Always add jam and whipped cream just before serving.

Nutrition (per serving)

Approximate for 1/10 of the pan with 1 tbsp dewberry jam and 2 tbsp whipped cream: 410 kcal; 23 g fat; 42 g carbs; 8 g protein; 120 mg sodium; 26 g sugars. Values are estimates.