I made these last Sunday and they were delicious. I should add that James liked them, although he said he preferred the usual blinis, but this was just because he was being suspicious. I have absolutely no idea why he is always suspicious of our dinners.
These Finnish pancakes have a very special ingredient, luckily we have quite a lot of it lying around – no it isn’t chocolate, although we do have quite a bit of that.
Can you guess what the ingredient is?
Finnish Rye Pancakes: 1 cup rye flour; 1 cup of the special ingredient; 1/2 cup milk; 1 egg; 1 tbs molasses; 1/2 tsp salt; black pepper; half an onion; 60g of butter. (recipe based on the one in McLagan The Odd Bits, 218)
Put flour in a bowl. In another bowl mix together the special ingredient, milk, egg and molasses. Add salt and pepper, then whisk in the flour until mixture is smooth. Let it rest for 30 minutes.
Meanwhile chop the onion and fry in the butter until softened. Let it cool, then add to the pancake mix. Heat up a frying pan and drop spoonfuls of the mix in and cook for a minute or so on each side, until done.
You can serve these warm with lingonberry jam (god, that would be lovely – and courtesy of my sister I also have some lingonberry jam). However we had them cold with creme fraiche, smoked salmon and lemon juice and they were fabulous.
OK, the special ingredient is pigs blood, but of course…… I know this is hard to come by, but if anyone wants some, I have a freezer full of the stuff. Come by and I will give you some 🙂
N.B. more crappy photos but I was so very, very tired + I had to make them quickly before James came in. I made two batches of black pudding (boudin noir) as well – one by Ruhlman – see here for when I made it before – and one by McLagan – see here. This time the fat in the McLagan one kind of solidified at the base of the dish (not nice). Next time I will stir the blood and fat together more, even though she says just to pour it on top.