Blodplättar (Swedish Blood Pancakes)

Name: Blodplättar (Swedish Blood Pancakes)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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))

TYPE : Swedish

Pancakes

YIELD : 4 servings

CALORIES : 361 kcal

PREP TIME : 5 mins

COOK TIME : 15 mins

TOTAL TIME : 20 mins

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).