Saffron Pancake

saffron pancake

A great recipe made with rice porridge as foundation. Can be consumed as a dessert or as a snack.

8 servings


  • 1 l Rice porridge
  • 0,5 g Saffron
  • 3 Eggs
  • 2 ml Cardamom
  • 1 dl Ground almond or almond flour
  • 1 dl Raisin (optional)
  • Whipped cream or vanilla sauce and jam as topping


  1. Preheat the oven to 200°C/400°F. Ground the saffron if not already ground with a mortar and pestle and mix with the rest of the ingredients.
  2. Pour the batter into a 12" cast iron skillet.
  3. Bake the pancake in the bottom of the oven for about 30 minutes.
  4. Serve with whipped cream or vanilla sauce and jam.

saffron pancake recipe with rice porridge as a foundation

saffron pancake in a 12 inch cast iron skillet

saffron pancake strait out of the oven


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