Author: Margaret Gustavsson
This is my Mother's original recipe. She served it cold, but my Mormor served it warm...
- 1 cup farina
- 1 quart milk
- 3 cups milk
- 3 eggs, beaten
- 1 cup sugar
- 1 tablespoon flour
- 12 cardamom seeds, peeled and crushed in mortar and pestle
- 1 pinch Spanish saffron
- 3 tablespoons butter
- Put farina and 1 quart of milk into a pot.
- Bring to a boil and cook for about 5 minutes while stirring constantly until it thickens.
- Remove from heat.
- (it can cool off for a bit now if you have something else to do)
- Preheat oven to 350°F.
- Add the 3 cups of milk and beaten eggs and mix.
- (electric mixer is OK)
- Add the sugar and cardamom and mix until smooth.
- There should not be any lumps.
- Pour batter into a well buttered and floured cast iron frying pan.
- Sprinkle / crumble the saffron threads over.
- Dot with lumps of butter.
- Carefully place in the middle of the preheated oven.
- Bake at 350°F for about an hour until nicely browned on top.
- Let it cool.
- Then loosen around the edges and slide a soft pliable spatula under the bottom to loosen it from the pan.
- Invert the frying pan onto a large plate that you have placed over it.
- Remove frying pan.
- Now place another plate where the frying pan had been.
- Flip again.
- Remove the plate which is now on top so that the pankaka is right side up.
- Serve with whipped cream and lingonberry jam. (lingonsylt)
Some people prefer it slightly warm (Mormor liked it that way) I usually serve it chilled. If there are leftovers, keep in the refrigerator.