Savoury pancake soup is a lovely warming dish, especially great during colder months. A bowl of clear soup, either beef or vegetable, with unmistakable pancake swirls and garnish with chives make a simple and fulfilling meal. You’ll soon find yourself making batches of it.
So, if you have made a large batch of clear soup and you want to try something new, then I can highly recommend this soup. Give it a try. There is nothing just quite like it.
Maybe it sounds a bit weird, putting pancake in a soup. But it’s simply delicious. The pancake soup is a typical Austrian dish, which they call Frittatensuppe. More, this soup is also very popular in the south of Germany, where they call it Flädlesuppe and they love to serve it at weddings. But I am sure it’s spread all around Europe, if not the world. Wink.
Soups play a big role in the kitchen. They come in all varieties, clear, creamy, dark or with chunks. More, they are fulfilling, delicious, most of the time budget-friendly and easy to make. Also, you can upgrade them by adding, for instance, dumplings, pasta, vegetables, meat, meatballs, fish or pancakes to it. Soups are simply amazing.
This recipe calls for a clear soup. You can pick a classic beef broth (base of beef and vegetables), or simple vegetable stock. They both taste delicious.
I still remember having this soup as a child. My mom used to cut the pancakes into strips or squares and she always spoiled us by adding some cheese on top. Yummy.
You might like to check also these soup recipes: celery apple soup, clear beef broth with dumplings or this been pastrami protein soup.
The real surprise of this recipe are the pancakes. I am not talking about thick American pancakes, but about the thin, call them European, ones. Wink. They are thin, but thicker than crepes, and golden brown. You want savoury pancakes for this recipe. They make a great ingredient in soup.
The pancake batter is very simple and straightforward. But, I am sure you’ve made them before, right? I used flour, milk, egg, water, salt and pepper. But you can go further and add coriander, turmeric, chili or sweet paprika, too. These are just some examples.
As you can see, I simply rolled the pancakes and then sliced them into strips. However, you can cut the pancakes in any shape you like. For instance, you can make squares, hearts, rounds, stars or anything else.
If you like sweet pancakes more, you might also like these cinnamon-coffee pancakes with homemade hazelnut-chocolate spread. Absolutely delicious.
Ingredients for two portions of pancake soup:
- 500-600 ml clear beef broth or vegetable stock
- 10-15 g chives
- 1 eggs
- 70 g flour (more if needed)
- salt and pepper
- 60 ml milk
- 90 ml sparkling water (more if needed)
- 1/3 tsp of sunflower oil
To begin, prepare the pancakes. For the pancake batter, combine eggs, a pinch of salt, pepper and milk. Give it a quick whisk. Then, mix in the flour and sparkling water (as much as needed). The batter should be something between thick and runny.
Afterwards, brush a non-sticking medium or small frying pan or skillet with some oil and heat it up over medium heat. Once hot, pour one ladle of the pancake batter into the pan, lift the pan and tilt it to one side and then, in a circular motion, over the other side.
After you formed a thin layer over the pan’s bottom, place the pan back on the stove and cook for 20-30 seconds. Loosen the edges of the pancake from the pan, flip it over and cook for another 30 seconds or until lightly browned.
Flip the pancake on a plate and continue with the remaining batter. When the pancakes are done (you should get 3-4 pancakes), let them cool a bit, then roll them up and let them cool down completely.
In the meantime, heat up your stock or clear broth and chop the chives. Add some chives to the cooking stock and save some for garnish.
At this point, take the rolled pancake and slice it 1 cm thick rounds. Do the same with the rest of the pancakes. Then, place the rolled pancake pieces (about 1,5-2 pancakes per plate) at the bottom of a deep plate or bowl and pour the hot soup over them. Garnish with fresh chives or parsley.
Enjoy.
