👨‍🍳 تعليمات

1. 1

   In a large bowl, whisk together the animal blood and milk (or beer) until well combined. If the blood is frozen, thaw it in the refrigerator and whisk until frothy.

   💡 نصائح احترافية: Ensure the blood is fresh and properly handled.
2. 2

   Gradually add the barley flour and rye flour to the wet ingredients, whisking continuously to prevent lumps. Let the batter rest for 30 minutes to an hour to allow the flour to swell.

3. 3

   While the batter rests, finely chop the onion and sauté it in a little butter until golden brown and cooled. Add the fried onion to the batter.

   💡 نصائح احترافية: Frying the onion beforehand adds a subtle sweetness and depth of flavor.
4. 4

   Whisk in the egg, melted butter, salt, white pepper, and marjoram until the batter is smooth. The consistency should be pourable but not too thin.

   💡 نصائح احترافية: If the batter is too thick, add a little more milk or beer; if too thin, add a tablespoon more of rye flour.
5. 5

   Heat a lightly buttered frying pan or a specialized pancake pan over medium-high heat. Pour about 2/3 of a ladle of batter into the hot pan for each pancake, swirling to create a thin, round crepe.

   💡 نصائح احترافية: Maintain a consistent heat for even cooking. You may need to stir the batter occasionally as it can thicken.
6. 6

   Cook for about 2 minutes per side, or until the pancake is dark brown and cooked through. Flip carefully and cook the other side.

7. 7

   Serve the veriletut hot, traditionally accompanied by lingonberry jam, cranberry sauce, or fried onions.

   💡 نصائح احترافية: These pancakes are best enjoyed fresh.