Thrifty homemakers figured out how to turn leftover porridge into a wonderful dessert. As time passed and more sophisticated sweets emerged, locals stayed loyal to this simple dish.
I’ve tried it a few times in small island cafes, and in my opinion, it’s just right. It’s not too sweet, not too rich, and the cream perfectly complements its straightforward flavour. A portion leaves you satisfied. I like it with coffee, just like the locals.
And if you’re visiting Åland, spend 6-7 euros ᅳ it’s a unique dish you won’t easily find elsewhere.
What you need:
- 600 g semolina porridge
- 200 ml milk
- 2 eggs
- 75-100 g sugar
- 2 tablespoons butter
- 1 teaspoon cardamom
- 1/2 teaspoon salt
- 200 ml whipping cream
- Plum or apple jam
How to make it:
- Prepare the semolina porridge and let it cool.
- Mix in the milk, then beat in the eggs, sugar, salt, and cardamom. Some recipes suggest adding a bit of flour for the right consistency, but that’s optional.
- Pour the batter into a baking dish or onto a lined baking tray.
- Drizzle with melted butter and bake until a golden crust forms, about 45-60 minutes at 175-200°C, depending on your oven.
When done, Ålandspannkaka should be soft and rise a few centimetres in height. It’s traditionally served with whipped cream and plum jam, known locally as sviskonkräm.
