Filling, protein rich pancakes that are idea for breakfast. Inspired by the traditional finnish blood pancake.
Ingredients (for 6)
0,4 l blood
0,4 l beer (or milk)
8 tbsp. wheat flour
8 tbsp. rye flour
50 g butter (for the batter)
1 tbsp. salt
1 tbsp. marjoram (also works great with toasted sage)
butter or lard (for frying, I used mangalița lard)
- Sift and stir the blood.
- Slice the onion finely and sweat it in a pan with a little butter until transparent.
- In a large mixing bowl, whisk together the flours and the egg. Add in the beer and the blood, stirring to combine.
- Add the fried and cubed onion, salt, marjoram and butter; beat until smooth.
- Heat a frying pan over medium high heat. Melt a bit of butter, scoop the batter onto the pan, using approximately 2/3 of a ladle for each crepe.
- Cook the pancake for approx. 2 minutes, until the bottom is well done.
- Turn the pancake and cook the other side. Serve hot, either with butter and fried onions, or with cranberry jam.
Notes and Tips:
You can use any type of beer for this recipe but I encourage you to experiment. Dark Stouts give a lot of additional flavor, a light lager is also a good choice.
I served mine with hrean, a vinegary horseradish sauce and while it works well enough, think I’d recommend something sweeter to balance the blood.
More pancake recipes : Sweet buttermilk blood pancakes