saffron pancake
Sign in to saveAlso known as Gotland pancake, Gotlandspannkaka, saffranspannkaka
Saffranspannkaka or gotlandspannkaka (English: saffron pancake or Gotland pancake, Gutnish: saffranspannkake or saffranspannkakå) is a dessert from the island of Gotland, Sweden, and is considered one of their provincial dishes. It is made of rice pudding, cream, milk, sugar, egg, chopped almonds, and saffron mixed together and baked. The cake can be eaten tepid or cold and is traditionally served with dewberry jam and whipped cream.
In the Vinony graph
Vinony's link graph records 4 inbound references to saffron pancake, and connects out to English language, Sweden and milk.
Vinony files it under Fruit desserts, Pancakes and Rice pudding.
Vinony links it to 5 Wikipedia language editions.
Wikidata facts
- Instance of
- dish
- Subclass of
- dessert
- Part of
- Swedish cuisine
- Country of origin
- Sweden
- Material used
- saffron
- Image
- Saffron pancake with dewberry.jpg
Show 2 more facts
- culture
- culture of Sweden
- course
- dessert
Sources (2)
via Wikidata · CC0
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Encyclopedic overview
2 sectionsContents
- History
- References
Saffranspannkaka or gotlandspannkaka (English: saffron pancake or Gotland pancake, Gutnish: saffranspannkake or saffranspannkakå) is a dessert from the island of Gotland, Sweden, and is considered one of their provincial dishes. It is made of rice pudding, cream, milk, sugar, egg, chopped almonds, and saffron mixed together and baked. The cake can be eaten tepid or cold and is traditionally served with dewberry jam and whipped cream.
== History == The concept of a saffron pancake has its roots in medieval cuisine, when wealthy households served flavoured and coloured rice puddings. Gotland's status as part of the Hanseatic League provided geographical and financial access to exotic spices. The particular combination of rice-almond-saffron-sugar made the dish extremely exclusive, compared to the saffron bread that has been known since the 16th century.
Excerpted from Wikipedia’s “saffron pancake” article, available under the CC BY-SA 4.0 licence.