saffron pancakes with cloudberry jam, whipped cream, orange and salted, toasted walnuts
perfect as a savoury lucia snack or a luxurious dessert after a light lunch.
I used a basic recipe for Swedish pancakes and added melted butter with saffron, to get a richer flavour and a beautiful colour.
SAFFRON pancakes
2 egg / 2 ägg
120 g flour / 2 dl vetemjöl
400 g milk / 4 dl mjölk
0,5 tsp salt / 0,5 tsk salt
25 g butter / 25 g smör
0,25 g saffron / o,25 g saffran (ett halvt paket)
Start with melting the butter and add the saffron to the melted butter.
Whisk the eggs with the flour and half of the milk until smooth. Mix in the rest of the milk and the melted saffron butter. Let it rest for about 20 minutes.
Heat a frying pan and coat the bottom with some butter, then pour batter to thinly cover the bottom of the pan. Cook until the pancake has browned slightly on the bottom, then (slide a spatula underneath the pancake and) flip it. Cook the second side until ready.
This recipe will make about 8-10 pancakes, depending on the size of the frying pan. I prefer to use a slightly smaller pan than normally used in Sweden to get smaller pancakes.
serve with your favourite toppings!
I served the saffron pancakes with cloudberry jam, whipped cream, orange and salty, roasted walnuts. As you probably know by know, I love the combination of sweet and salt, soft and crunchy, creamy and fresh!
We picked the cloudberries this summer when visiting our summer house up in the norther part of Sweden.
