First in a series of blood pancakes recipes. Next up will be Veriletut, savoury Finnish pancakes, with beer, buckwheat and blood as the main ingredients, followed by a chocolaty, gluten-free, protein-packed version with cocoa (with blood, of course).
This is a version of the classic buttermilk pancake including pig’s blood. They are extremely easy to put together and delicious. As I was in a hurry, mine came out a bit denser than usual, but don’t fret, you can get them pretty fluffy. Ideal for a Sunday morning breakfast or a nice afternoon snack.
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tbsp granulated sugar (Or 1 tbsp + pouch vanilla sugar)
- 1 2/3 cups buttermilk
- 2/3 cup blood
- 1 tsp vanilla extract (optional if using vanilla sugar)
- 1 tsp white Vinegar
- A little butter for the pan
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
- Sift and stir the blood.
- In a separate medium bowl, whisk together the buttermilk, blood, vanilla and vinegar. Stir the wet ingredients into the dry ingredients just until combined. (There should be lumps in the batter.)
- Place a nonstick pan over medium-low heat. Melt a little butter in the hot pan and drop dollops of the batter. Once bubbles form, flip the pancakes and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout.
- Serve immediately, topped with berries, jam or a little sifted cocoa.
Notes and Tips:
Do not overmix your batter, it will deflate a lot of the air bubbles, preventing your pancake from getting a beautiful rise.
Let your batter rest a little while before cooking.