The Ultimate Vampire Resource and Directory

1/2 pint blood
5 ounces beer
1 egg
1 small onion
4 tablespoons rye flour
4 tablespoons barley flour
1 pinch mixed herbs
2 teaspoons salt
2 ounces butter

Strain the blood into a bowl.
Finely mince the onion and saute it in a little butter until softened and translucent. Let cool.
Add the beer, beaten egg, herbs, seasoning and flour to the blood.
Stir well until the batter is smooth then let it rest for at least an hour.
Heat a flat frying pan until very hot.
Generously butter the pan and pour a first batch of the batter in the rounds.
Fry until the bubbles on the batter surface begin to set and flip the pancakes over.
Continue frying with the rest of the batter.
Serve the pancakes hot with cranberry jelly and melted butter.