Verikäkk
Blood Pancakes
Verikäkk are thin, crispy pancakes made from blood, flour, and eggs, a traditional dish with a unique flavor profile. They are often served with lingonberry jam or crushed lingonberries for a sweet and tart contrast.
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🧂 Ingredients
- 400 ml Pig's blood
- 400 ml Milk
- 400 g Barley flour
- 1 large Eggs
- 1 tbsp Dark syrup
- to taste Salt
- 1 tsp White pepper
- 1 tsp Marjoram
- 50 g Butter(for frying)
👨🍳 Instructions
- 1
In a large bowl, combine the blood and milk and blend well.
💡 Tip: Ensure the blood is fresh and properly handled. - 2
Gradually mix in the barley flour, stirring continuously to avoid lumps.
💡 Tip: Sift the flour for a smoother batter. - 3
Pour in the egg, dark syrup, salt, white pepper, and marjoram. Mix well.
- 4
Cover the bowl and let the mixture rest for 30 minutes.
- 5
Heat butter in a frying pan over medium heat. Shape the batter into flat, round cakes and cook for 2-3 minutes per side, or until browned.
💡 Tip: Use a ladle to pour the batter for consistent pancake size. - 6
Serve immediately with lingonberry jam or crushed lingonberries.
💡 Pro Tips
- ✓The batter should be of a pourable consistency, similar to crepe batter.
- ✓If using wheat flour instead of barley flour, adjust quantities as needed.
- ✓Ensure the pan is hot enough for a crispy exterior.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes use beer instead of milk for a slightly different flavor.
- Can be served with other sweet or savory accompaniments.