Ingredients:
200g/1 cup rye flour
2 tablespoons Viking blood (although dried pigs blood works well too)
1 egg
250ml/1 cup beer (or other liquid)
Pinch of salt
Butter
Method:
Whisk together the flour, blood, eggs, beer and salt until smooth.
Melt some butter in a pan and add a ladle full of batter to the pan.
Cook for a minute or 2 on each side, until cooked through.
Serve with berries & honey or bacon
Ingredients:
100g plain flour (sifted)
2 eggs
300ml milk
Pinch of salt
Butter
Optional - Spring flowers (hawthorn, elderflower etc) or finely chopped blanched greens (nettles, rocket, spinach etc)
Method:
Whisk together the flour, eggs, milk and salt until smooth. Stir in any extras, if using.
Melt some butter in a pan and add a ladle full of batter to the pan.
Cook for a minute or 2 on each side, until golden brown.
If you have a sweet tooth, serve with honey. Nettle and honey is lovely.
Taken from my book ‘Eat like a Viking!’ Available now on Amazon
