Blodplättar (Swedish Blood Pancakes)

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).

NOTES :

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

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