Most of the ingredients in front of me are run of the mill for making blodplättar: milk, flour, molasses, onion, butter, and a pinch of salt. But, in this particular pancake, in lieu of the reindeer or pork blood, there’s 150 milliliters of human blood.
We don’t typically think twice about sucking the blood from a cut, licking our tears, or ingesting other replicable bodily fluids as long as it happens more or less by accident. Yet—though no one was harmed in the making of this food, save for a few accidental bruises and some light-headedness—incorporating them into a recipe heads into horror-movie territory.