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Igaffik (blood pancakes): recipe illustration
Breakfast

Igaffik (blood pancakes)

Thick pancakes made with seal blood, whose dark colour and strong taste can surprise at first. They are eaten sweet or plain, often at breakfast or teatime.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

261 kcal per serving

Protein
8.8 g
Carbohydrates
35.4 g
of which sugars
10.2 g
Fat
8.8 g
Fiber
1.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a mixing bowl, combine the flour, sugar, baking powder and a pinch of salt.
  2. Add the egg, milk and blood, then whisk until you have a smooth, runny batter.
  3. Stir in the melted butter and let the batter rest for 10 minutes.
  4. Heat a lightly greased non-stick frying pan over medium heat.
  5. Pour in a small ladleful of batter and cook for 2 to 3 minutes, until bubbles appear on the surface.
  6. Flip the pancake, cook for 1 minute more, then serve with jam or icing sugar.

Variations and tips

Version without blood. Replace the blood with milk and a spoonful of cocoa to get a similar dark colour.

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Original Ecomely recipe.