Swedish Saffron Pancakes: A Gotland specialty

Swedish Saffron Pancakes, A Gotland specialty, served in a deep pan with Pannacotta cream and blackberries

Join us as Johan Heibert, our latest culinary partner, unveils a sensational dessert straight from the heart of Gotland. He brings to the table a Swedish specialty: Saffron Pancakes enriched with the golden essence of the Swedish saffron from us at BlueRedGold.

Luxurious twist on Swedish pancakes

Johan's journey begins with a traditional base: rice porridge. This isn't just any porridge — it's a creamy, saffron-infused delight, made with whole milk for a richer texture.

Crafting the porridge with a Golden Touch

Heibert weighs 0.5g of BlueRedGold's premium saffron, ensuring each pancake is imbued with the perfect flavor. Into a pot go 75g of rice and 400g of whole milk, alongside the saffron. As the porridge simmers for about 20 minutes, the grains soften, absorbing the saffron's vibrant hues and aromatic essence. Once cooked, a spoon of butter is stirred in for added richness.

Infusing classic ingredients for a modern delight

After cooling, the porridge is seasoned with a pinch of salt, enhancing the natural flavors. Johan then mixes in:

  • 5g of vanilla sugar
  • 75g of cream
  • 50g of honey
  • Sliced almonds, with a few kept aside for garnishing

Grated bitter almond is then gently folded into the mix, followed by two whipped eggs, creating a smooth and cohesive batter.

The art of baking the perfect pancake

He pours the batter into silicone molds, a smart technique for crafting multiple pancakes simultaneously. Topped with sliced almonds, these pancakes are baked to perfection, forming a crust that's crisp and golden.

Complementing with creamy white chocolate pannacotta

To accompany the pancakes, a whipped white chocolate pannacotta is prepared. In a pot, 200g of cream and 25g of sugar are heated. Softened gelatin (2.5g) and 20g of glucose are stirred into this mix. Once combined, the hot syrup is poured over white chocolate, then blended to a smooth consistency. After cooling, an additional 250g of cream is folded in, setting the stage for a luscious topping.

Saffron Pannacotta, a Saffron Pancake inspiration and alternative - Swedish Saffron from BlueRedGold decorates the pannacotta

Adding a burst of flavor with spiced blackberry jam

For a final touch, Johan creates a spiced blackberry jam. He infuses water with the seeds of a vanilla pod, star anise, and Timut pepper, adding a unique twist to the sweet syrup. This spiced concoction is then drizzled over blackberries, marrying the rich flavors with the pancakes' delicate saffron notes.

Conclusion - A culinary journey awaits!

With Johan Heibert's innovative take on the classic Saffron Pancake, paired with creamy pannacotta and spiced jam, BlueRedGold invites you to explore a world where traditional Swedish flavors meet modern culinary artistry.

Dive into this exquisite recipe, and let BlueRedGold's saffron transform your dessert experience into something truly extraordinary.

A decorative Saffron Inspired Pattern

What you will need for Johan Heibert’s Saffron Pancakes

For the Saffron Rice Porridge:

  • 0.5g BlueRedGold saffron
  • 75g rice grains (risgryn)
  • 400g whole milk
  • A pinch of salt (approximately 1g)
  • 5g vanilla sugar
  • 75g cream
  • 50g honey
  • 50g almonds (sliced/chopped)
  • 2g bitter almond
  • 2 eggs (whipped)

For the Baking:

  • Silicone molds for pancake batter
  • Oven preheated to 200°C, then 160°C

For the White Chocolate Pannacotta:

  • 200g cream
  • 25g sugar
  • 2.5g gelatin leaf (equivalent to 1 restaurant-size leaf), softened in cold water
  • 20g glucose
  • 150g chopped white chocolate or chocolate pellets
  • An additional 250g cream

For the spiced blackberry jam:

  • 5g vanilla pod (previously scraped)
  • 2.5g star anise
  • 1g Timut pepper (floral pepper with citrus notes)
  • 80g water
  • 120g sugar
  • Fresh blackberries for garnish

Kitchen tools:

  • Pot for cooking porridge and syrup
  • Whisk and mixing bowl
  • Silicone molds for pancakes
  • Oven for baking
  • Stovetop or hot plate
  • Immersion blender (for pannacotta)
  • Piping bag (for pannacotta)
  • Spoons and other basic cooking utensils

A woman inspecting high quality spices in medieval gotland

The rich history of Saffranspannkaka: A culinary jewel from Gotland

Saffranspannkaka, or Gotland Pancake, is not just a dessert; it's a slice of Swedish history from the enchanting island of Gotland. This provincial dish, adored for centuries, is a luxurious blend of pudding rice, cream, milk, sugar, egg, almonds, and the star ingredient - saffron.

Medieval trading ships in Visby Gotland

Medieval origins and hanseatic influence

Tracing its roots back to the Middle Ages and Renaissance, Saffranspannkaka was a symbol of opulence in high society. Gotland, a vital part of the Hansa trade network, had access to exotic spices like saffron. This made the dish a lavish treat, reserved for feasts and celebrations. Unlike the simpler saffron bread, this pancake's blend of rice, almonds, and saffron was a testament to luxury.

Evolution into a celebratory delight

Originally a festive dish, Saffranspannkaka evolved over the centuries. By the 19th century, with the advent of sugar and raisins, and the convenience of wooden stoves, it became a common feature in celebrations like anniversaries, weddings, and even funerals. The accompanying dewberry jam is a 19th-century addition, reflecting the era's newfound love for sweet preserves.

 

A symbol of Gotland's culinary heritage

Today, Saffranspannkaka stands tall as a symbol of Gotland's rich culinary heritage. It's a popular treat in summer restaurants and a proud provincial dish, representing the island's history, culture, and the luxurious tastes of its past.

Sources: Saffranspannkaka on Wikipedia

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