Blood Pancakes Recipe

• 400 ml Blood
• 400 ml Milk
• 400 gm Barley Flour
• 1 Egg
• 1 tbsp Dark Syrup
• Salt (to taste)
• 1 tsp White Pepper
• 1 tsp Marjoram
• 50 gm Butter

• Take blood and milk in a large bowl and blend well.
• Gradually, mix in barley flour stirring continuously.
• Pour in egg, syrup, and seasonings. Mix well.
• Keep the bowl covered for 30 minutes.
• Shape the mixture into flat, round cakes.
• Grease a pancake griddle and bake the pancakes on both sides for 2-3 minutes, or until browned.
• Serve with jam.