Entree: Åland Islands – Ålandspannkaka (Åland pancake)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Additional 1 hr

Total 1 hr 55 min

Ingredients

- 1 cup (200 g) short‑grain rice (uncooked)
- 4 cups (960 ml) whole milk (for cooking the rice)
- 3 tbsp (45 g) granulated sugar (to sweeten the rice porridge)
- 1/4 tsp (1 g) salt (for the porridge)
- 3 tbsp (45 g) unsalted butter (stirred into porridge)
- 3 large eggs, approx. 5.3 oz (150 g) total
- 1/2 cup (120 ml) whole milk (for the batter)
- 1/3 cup (45 g) all‑purpose flour
- 1/4 cup (50 g) granulated sugar (for the batter)
- 1/2 tsp (1 g) ground cardamom (optional, traditional)
- 1/2 cup (75 g) raisins (optional; soak in warm water 10 minutes and drain)
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (28 g) butter (for greasing and dotting)
- 3/4 cup (200 g) prune jam (sviskonkräm) for serving
- 1 cup (240 ml) heavy cream, whipped, for serving

Instructions

1. Rinse the rice under cold water. In a medium saucepan combine the rice, 4 cups (960 ml) whole milk, 3 tbsp (45 g) sugar and 1/4 tsp (1 g) salt. Bring to a gentle simmer over medium heat, then reduce to low and cook, stirring occasionally, until the rice is very soft and the mixture is thick and porridgy, about 30–40 minutes. Stir in 3 tbsp (45 g) butter and remove from heat to cool slightly.
2. Preheat oven to 350°F (175°C). Grease a 9‑inch (23 cm) or 10‑inch (25 cm) ovenproof dish with 1 tbsp (14 g) butter.
3. In a bowl whisk the 3 large eggs (approx. 150 g total) with 1/2 cup (120 ml) milk, 1/3 cup (45 g) flour, 1/4 cup (50 g) sugar, ground cardamom and vanilla until smooth. Fold the egg mixture into the warm rice porridge until evenly combined. Stir in drained raisins if using.
4. Pour the mixture into the prepared dish, dot the top with the remaining 1 tbsp (14 g) butter, and smooth the surface. Bake in the preheated oven until set in the center and golden on top, about 35–45 minutes.
5. Let the Ålandspannkaka cool slightly (it can also be served at room temperature). Serve warm slices with prune jam (sviskonkräm) and a generous spoon of whipped cream.