Swedish Saffron Pancake with Lingonberry Sauce

Ingredients

• 2 cups (470ml) milk 2 cups (470ml) milk
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 3 large eggs 3 large eggs
• 1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
• Lingonberry sauce, for serving Lingonberry sauce, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 8g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a small saucepan, heat the milk over low heat until warm. Add the saffron threads and let them steep for 10 minutes.
2. 2.
   In a large mixing bowl, whisk together the sugar, flour, and eggs until well combined.
3. 3.
   Slowly pour the saffron-infused milk into the bowl, whisking continuously.
4. 4.
   Add the melted butter and vanilla extract to the batter and whisk until smooth.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Grease a 9-inch round baking dish with butter or cooking spray.
7. 7.
   Pour the batter into the prepared baking dish and spread it evenly.
8. 8.
   Bake for 25-30 minutes, or until the pancake is set and golden brown on top.
9. 9.
   Remove from the oven and let it cool for a few minutes.
10. 10.
    Serve the Swedish Saffron Pancake warm, topped with lingonberry sauce.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, crush the threads slightly before adding them to the warm milk. This will help release the essential oils and intensify the taste.

Tips & Tricks

• For an extra touch of sweetness, sprinkle some powdered sugar on top of the pancake before serving.
• If lingonberry sauce is not available, you can substitute it with cranberry sauce for a similar tart flavor.
• Serve the Swedish Saffron Pancake with a dollop of whipped cream for added richness.
• To achieve a crispy exterior, you can broil the pancake for a couple of minutes after baking.
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Swedish Saffron Pancake warm as a dessert or a special breakfast treat. Cut it into wedges and drizzle generously with lingonberry sauce. Add a dollop of whipped cream on the side for an extra indulgence.

Presentation advice

Present the Swedish Saffron Pancake on a decorative plate or cake stand. Dust it with powdered sugar and garnish with a sprig of fresh mint for an elegant touch. Serve the lingonberry sauce in a small pitcher or bowl alongside the pancake.