Veriohukaiset
Dish | Veriohukaiset |
Also known as | Verilätyt, veriletut |
Type | Pancake |
Region | n/a |
Municipality or city | n/a |
Serving temperature | Hot |
Main ingredients | Blood, rye flour |
Cooking method | Fried |
Cooking time | 1 to 2 hours |
Dietary | Soy-free |
Served with | Mashed lingonberries |
Appropriate drink | n/a |
Recipe
Veriohukkaat (blood pancakes)
The original recipe is taken from the 87th edition of the book Kotiruoka, edited by Kaisa Isotalo and Raija Kuittinen. The first edition of the book was published in 1908.
Ingredients
- 3 dl of blood
- 3 dl of water, mineral water or a small beer
- 1 dl of barley flour
- 1 dl rye flour
- 1 small onion
- 50 g margarine or butter
- 1 egg
- 1 tsp of salt
- ¼ of white pepper
- 1 tsp of marjoram
- butter of frying
Method
- Melt the frozen blood in the fridge and whip it with a whisk until it’s fluffy.
- Add the liquid and flour in and mix it until it’s smooth.
- Leave the flour swelling for ½-1 hours.
- Mince the onion and fry it in the butter until it’s soft. Let it cool down.
- Add the mixture of butter and onion, egg and spices in the dough and mix it until it’s smooth.
- Fry the blood pancakes on the pancake pan with little butter. Mix the dough while frying to prevent it from congealing.
- Serve the pancakes hot with smashed lingonberry.