Viking Pancakes Recipe

Pancakes with Blueberries and Mead
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  • 1 cup of rye flour
  • 1 cup of barley flour
  • wheat flour, 1 cup.
  • A single salt tsp.
  • Milk, 2 to 3 cups.
  • 2 eggs.
  • 1/2 cup mead (4 tablespoons).
  • Blueberries, 1 cup.
  • Blackberries, raspberries, and strawberries are extra for garnish.
  • Honey.


  1. Add the eggs after combining the three types of flour, salt, and milk. It would help if you had a batter that is somewhat thick and has runny porridge consistency. Add mead and 1/2 cup blueberries and gently stir in. Avoid crushing the fruit.
  2. Use your cooker, the grill, or a frying pan over the fire. Until foaming, heat a sizable chunk of butter. If your pan is big enough to bake two or three pancakes, pour a generous amount of batter into the pan and cook. Heat for the next few minutes or until golden.
  3. Some of the berries may burst while baking, but that’s okay.
  4. Honey and extra berries should be served with the pancakes.
  5. Enjoy! 

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