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🍽️ German Pancake Soup

252 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Put the flour and a pinch of salt into a bowl.
  2. 2. Stir the ingredients with a little milk until you have a smooth mixture.
  3. 3. Add the eggs one by one.
  4. 4. Mix everything into a thick, smooth batter.
  5. 5. Add a little more milk if the batter is too thick.
  6. 6. Heat the ghee in a frying pan.
  7. 7. Pour a ladleful of batter into the hot pan.
  8. 8. Swirl the pan to spread the batter thinly.
  9. 9. Fry the pancake until golden brown.
  10. 10. Flip the pancake and fry the other side.
  11. 11. Remove the finished pancake from the pan.
  12. 12. Let the pancake drain on kitchen paper.
  13. 13. Repeat the process with the remaining batter.
  14. 14. Roll up the cooled pancakes.
  15. 15. Slice the rolls into thin strips.
  16. 16. Wash the parsley and shake it dry.
  17. 17. Pluck the parsley leaves from the stems.
  18. 18. Finely chop the parsley leaves.
  19. 19. Heat the broth in a pot.
  20. 20. Add the pancake strips (Flädle) to the hot broth.
  21. 21. Let the soup steep for a short moment.
  22. 22. Divide the soup among pre-warmed bowls.
  23. 23. Sprinkle the pancake soup with fresh parsley.
  24. 24. Serve the soup immediately.

Nutrition per serving