We have had a few ideas involving a couple of our Swedish clients and Pancake Day which is just around the corner on Tuesday 17th February.
Sweden’s answer to Nigella Lawson, TV star, author and retailer – Leila Lindholm– has many pancake variations up her sleeve ranging from the classic Swedish pancake (served with cream and home-made jam) to ricotta pancakes, blinis and buttermilk pancake.
Leila’s Saffron Pancake recipe is the one that particularly stands out to us however. Made from rice, saffron, almond paste and flaked almonds, as well as the conventional ingredients of flour, milk and eggs, this innovative flavor and texture combination promises to be a welcome addition to Pancake Day this year.
Michelin starred Chef Niklas Ekstedt (who is going to be on Saturday Kitchen on the 27th Feb) has also been known to serve a lightly caramelised Socca (chickpea pancake), topped with rum-soaked raisins, nougat crumbs, chopped hazelnuts and orange curd and a thick Sourdough pancake, served with calvados-flambéed apple, salted caramel ice cream and toasted hazelnuts on his Tasting Menu at his Stockholm restaurant Ekstedt.
At home, Niklas and his family prepare Kolbulle – a salty, oily, bacon pancake made over open-fire in a large cast-iron pan, that Swedes have eaten through the ages. Like so many Swedish dishes, the dish is served with lingon berries and a hot cup of coffee.
Leila’s Saffron Pancake
Makes 1 dish/8 servings
. 125g (4 ½ oz) short-grain rice
. 150ml (5fl oz) water
. 500ml (18 fl oz) semi-skimmed milk
. ½ tsp salt
. 2 sachets (1g) saffron strands
. 6 free-range eggs
. 2 tbsp plain flour
. 200g (7 oz) almond paste, grated
. 25g (1 oz) flaked almonds
. Butter for the dish
. Jam and slightly whipped cream, to serve
1. Boil the rice and water in a pot with the lid on until the water has been absorbed. Add the milk and the salt.
2. Boil the rice for about 30 minutes. Stir occasionally and add saffron towards the end of the cooking time. Let the rice cool.
3. Preheat the oven to 180˚ (350˚F/gas 4)
4. Whisk the eggs in a bowl and add the flour, grated almond paste and the saffron infused rice mixture.
5. Pour the batter into a buttered, oven-safe dish and sprinkle with flaked almonds.
6. Bake the pancake in the middle of the oven for about 30 minutes, until it is golden and the batter is completely firm.
7. Serve the pancake with lightly whipped cream and jam.
© Leila Lindholm, “One More Slice”, 2010