Blood pancakes


  • 100g rye flour
  • 2 tablespoons Viking blood (although dried pigs blood works well too)
  • 2 eggs
  • 300ml beer (or other liquid)
  • Pinch of salt
  • Butter


Whisk together the flour, blood, eggs, beer and salt until smooth.

Melt some butter in a pan and add a ladle full of batter to the pan.

Cook for a minute or 2 on each side, until cooked through.

Serve with berries & honey or bacon


Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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