4.58 from 7 votes

Blodplättar (Swedish Blood Pancakes)

TYPE : Swedish
Pancakes
YIELD : 4 servings
CALORIES : 361 kcal
PREP TIME : 5 minutes
COOK TIME : 15 minutes
TOTAL TIME : 20 minutes

INGREDIENTS :

  • 2 cups (5 dl) pork or beef blood
  • 1 cup (2.5 dl) water (or more if the blood is really thick)
  • 1 tbsp brown or white sugar
  • 1 tsp salt
  • 1/2 tsp dried ginger
  • 1 1/2 cups (3.5 dl) all-purpose flour
  • 3 tbsp butter (for frying)

INSTRUCTIONS :

  • Whisk to combine all ingredients into a smooth, slightly runny batter.
  • Use a blini pan if you have it, else any frying pan works. On medium-high heat, let a small piece of butter melt in the pan before adding a thin layer of batter. Cook until bubbles show on top, then flip and cook briefly on the other side.
  • They cook quickly, so be careful not to burn them. Adjust heat as necessary. You want them bubbly and puffy, which requires a fairly hot pan.
  • Serve with crispy bacon/salt pork and lingonberry/cranberry preserves or lingonberry slaw (my recipe here).

NOTES :

Blood contains a lot of iron and surprisingly few calories, so I’d say these pancakes are more nutritious than the regular kind.

16 thoughts on “Blodplättar (Swedish Blood Pancakes)”

    2. Anonymous

      And that’s how you get Kuru disease [it’s like parkinson’s] and mess up even your grandchildren’s genetics.

      Reply
      1. admin@thebestrecipefor.com

        The only way to get Kuru (which is nothing like Parkinson’s and does not affect your DNA) is by eating the brain from a human with the disease. So don’t do that! Eating cooked blood from pigs and cows is no more dangerous than eating their meat. Take care and have a happy, healthy new year!

        Reply
  6. Marissa

    5 stars
    Thanks for this recipe., I keep losing my old one🙄.
    I live in Northern Sweden & we butcher reindeers every year.. So we save/freeze the blood.
    I love the fat that it doesn’t need eggs & milk..
    And we eat it with my homemade lingon jam😋.
    Simple but nutritious👍.

    Reply
  7. Amber Hjelms

    I like this recipe with only a small substitution of adding more sugar and frying them in the form of a crepe… just a tad thinner and I add honey and roll them up. Delicious and a great source of iron and use for blood. Not to waste any part of the animal is always good. Thanks for the lovely recipe.

    Reply

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