Saffron Pancake

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

8 servings

Ingredients

• 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

Instructions

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.

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