Veriletut : Beer and rye blood pancakes (savory)

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)
  • 1 egg
  • 8 tbsp. wheat flour
  • 8 tbsp. rye flour
  • 50 g butter (for the batter)
  • 1 tbsp. salt
  • 1 onion
  • 1 tbsp. marjoram (also works great with toasted sage)
  • butter or lard (for frying, I used mangalița lard)


  1. Sift and stir the blood.
  2. Slice the onion finely and sweat it in a pan with a little butter until transparent.
  3. In a large mixing bowl, whisk together the flours and the egg. Add in the beer and the blood, stirring to combine.
  4. Add the fried and cubed onion, salt, marjoram and butter; beat until smooth.
  5. 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.
  6. Cook the pancake for approx. 2 minutes, until the bottom is well done.
  7. 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

Sources :

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