Blood Pancakes

Ingredients

1 2/3 cups of milk

1 2/3 cups of flour

1 teaspoon of salt

neutral oil or butter for greasing the pan

Combine all the liquid ingredients in a bowl

Sift flour, salt and pepper into the liquid ingredients as you whisk to avoid lumps.

Heat oil (or butter) in a nonstick pan over medium high heat.

Ladle in a third cup of the batter at a time to cook.

Flip the pancake over once the top appears bubbley.

Cook until both sides have a nice golden color.

Serve hot with lingonberry sauce.

4 to 6 servings

Thursday, December 10, 2009 - 3:45pm