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