Saffranspannkaka from Food52

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Yildiz100 on May 01, 2017

    Before adding the egg and baking this was basically a divine saffron rice pudding. The texture was lovely and the sweetness was just right. After adding 4 whole eggs, the the dish was not quite sweet enough and worst of all, the texture coming out of the oven was grainy and greasy. I knew it would be too many whole eggs. I wish I would have gone with my gut! Next time I will stop at the rice pudding stage, or I will reduce the number of eggs to two, or I will use only yolks.

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