Blood Pancakes
By: Yuna Wu
Published: Thursday, December 10, 2009 - 3:45pm

Ingredients




1 2/3 cups of pork blood
1 2/3 cups of milk
1 2/3 cups of flour
2 tablespoons of dark molasses
1 teaspoon of salt
white pepper to taste
neutral oil or butter for greasing the pan

Preparation

1 Combine all the liquid ingredients in a bowl 2 Sift flour, salt and pepper into the liquid ingredients as you whisk to avoid lumps. 3 Heat oil (or butter) in a nonstick pan over medium high heat. 4 Ladle in a third cup of the batter at a time to cook. 5 Flip the pancake over once the top appears bubbley. 6 Cook until both sides have a nice golden color.

About


Serve hot with lingonberry sauce.