ÅlandspannkakaÅland Pancake with Prune Compote
Ålandspannkaka is a thick oven-baked pancake made with rice or semolina porridge and cardamom. This rice-based version is served with prune compote and softly whipped cream.
Prep
30m
Cook
1h 15m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Porridge
- 150gWhite Rice (rinsed)
- 400mlWater
- 500mlWhole Milk
Batter
- 250mlWhole Milk
- 4pcsEgg
- 120gAll-Purpose Flour
- 80gWhite Sugar
- 4gCardamom Powder
- 4gSalt
- 40gUnsalted Butter (melted)
Greasing
- 10gUnsalted Butter (softened)
Compote
- 220gPrune
- 250mlPrune Juice
Serving
- 250mlHeavy Cream (cold)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a gentle boil, stir in the white rice, and cook until most of the liquid is absorbed. Add the whole milk and simmer gently, stirring often, until the rice is very soft and thick. Let it cool until just warm.
- 02
Preheat the oven to 200°C (400°F). Whisk the eggs with the white sugar and salt, then whisk in the whole milk. Stir in the all-purpose flour, cardamom powder, cooled porridge, and melted unsalted butter until smooth.
- 03
Grease a 23 x 33 cm (9 x 13-inch) baking dish with the softened unsalted butter. Pour in the batter and bake for 35 to 45 minutes, until puffed, set in the center, and deep golden around the edges.
- 04
Simmer the prunes in the prune juice until the fruit is plump and the liquid has lightly thickened.
- 05
Whip the heavy cream until softly thickened. Serve the warm pancake with the prune compote and whipped cream.
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