Would you swap the milk in your pancakes for blood? In parts of Northern Sweden, Norway and Finland, nomadic reindeer herders regularly make ‘blodplätter’ from reindeer blood! When the Sami people butcher a deer, they make use of every part of the animal, and blood is mixed with eggs, flour and salt to make a unique, deep red pancake batter.
Intrigued, Beryl Shereshewsky set about creating this traditional delicacy in her New York kitchen, but how did she fare?
Check out Beryl’s YouTube channel here: https://www.youtube.com/@BerylShereshewsky
Beryl’s “Grocery Shopping Around the World” video she mentioned: https://youtu.be/CL4JqEMC7Lg
Where to find Winner Butcher:
192 5th Ave, Brooklyn, NY 11217
– 2 cups blood (Beryl used pork)
– 1 cup water
– 2 eggs
– Pinch of salt
– Butter for frying
– Cooked bacon, lingonberry jam, and syrup for serving
In a large bowl, whisk to combine the first four ingredients into a smooth, slightly runny batter. In a frying pan 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 right away with bacon, lingonberry jam, and syrup.