It's the season to break into your spice cabinet to find flavor to compensate for the fresh, green variety of summer. This isn't a bad thing, though -- it can result in adding a new twist to an old favorite. This recipe can be made in any amount any number of ways (by adding pureed fruits or vegetables, mainly) as long as you stick to the formula of 1/4 cup milk, 1/4 cup flour per 1 egg.
Salted saffron can be made in a hurry if you have a mortar and pestle. Combine coarse salt with a good pinch of red saffron threads. Let the threads sit out in the open for at least 20 minutes. Then use the mortar and pestle to grind them together until you get a grainy orange mixture.
1/2 cup whole milk
1/2 cup flour
1 tsp salted saffron
1 heaping tsp ground turmeric
cream cheese, baked camembert or creme fraiche to serve alongside
Whisk together the milk and eggs, and then add the flour and spices. Mix until thoroughly blended and bright yellow and let the batter sit for 20 minutes.
Preheat the oven to 450 degrees and pour the batter into a very greased, nonstick 9 inch cake pan. Bake for 15 minutes or until slightly browned, then allow it to cool for about 10 minutes. Serve it with a soft, subtle cheese and a side of honeyed figs.