Blood Pancakes
Recipe by Heli Berry
Preparation time: 20 minutes
Cooking time: 30 minutes
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300ml/10.6ozs calf or pig blood
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300ml/10.6ozs beer or milk
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1 egg
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1/2 onion (fry in little butter till golden and cooled)
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100g/3.5ozs butter melted
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100g/3.5ozs barley flour (you can use wheat flour instead for both of these flours)
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100g/3.5ozs rye flour
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2 teaspoons salt
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1/2 teaspoon white pepper
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1/2 tsp marjoram
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butter for frying
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cranberry sauce for serving
Step 1 - In a large jug mix the blood, egg, beer or milk, onion and butter and then add to dry ingredients in a large bowl and fry in buttered pan with butter (the mixture is quite runny). With blood you need to mix fairly vigorously so that it doesn't set. Serve with cranberry sauce