Five Ingredient Pancake Soup
Soup Season is here!
Summer is officially over here in Germany. The days are getting a lot shorter, the nights longer and the temperature drops. The brisk air makes me want to cuddle up on the couch all day long, but as this is not an option (at least not during the week) I need something to warm up with when I come home. After a long day at work, I often don’t feel like cooking and neither does Martin, so our weekday dinners are usually quick and easy. Soups are perfect, because they can be made in advance and only need to be warmed up. Pumpkin soup is one of my favorites, but after making too much last time and eating from it for three days, I’ve had enough.
The easiest soup to make is pancake soup. It’s an old, traditional German dish that is very popular in the south of Germany. Whenever my mom made pancakes and we didn’t eat all of them, we had this soup for dinner. It’s not only easy to make, it’s a fantastic use for leftover pancakes (the big, flat German ones, not the sweet American pancakes). German pancakes are basically like French crepes, and you’ll see why you need those instead of American pancakes. The pancakes are cut up in thin stripes and served in a strong vegetable broth, topped with parsley and/or green onions.
First things first, you obviously need pancakes. It is as simple as it gets, you only need eggs, flour and milk. Basic ingredients most people always have at home. The batter should be runny, that way it spreads easily in the pan and the pancakes get super flat. Make sure the pan is hot before you add the batter. Don’t worry if the first one doesn’t turn out perfectly, the next one will be better for sure. It takes some practice to spread the batter evenly.
While the vegetable broth is heating up on the stove, you can chop some parsley. It goes really well with the soup. If you like, you can use scallions instead. I just didn’t have any in the fridge and parsley grows on the kitchen window sill, so it was a lot more convenient for me to grab a few leaves there instead of running to the store to get scallions.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 3 eggs
- 150 g all-purpose flour
- 150 ml milk
- (+ a little bit of sunflower oil for the pan)
- 500-750 ml vegetable broth
- 3 tbs fresh parsley
- For the pancakes, add all ingredients to a mixing bowl. Mix until everything is well blended. Make sure there are no lumps in the batter. It should have a runny consistency, so it can spread easily in the pan.
- Add a little bit of oil to the pan and wait for it to heat up. When it is hot, add some of the batter to the pan. Let it spread evenly by turning the pan accordingly. Flip the pancake when the bottom side is golden brown. Continue with the rest of the batter.
- For the soup, heat up the broth on the stovetop. In the meantime, cut the pancakes into thin strips. You can lay multipe pancakes on top of each other to be faster.
- Chop parsley.
- When the broth is ready, transfer to serving bowls and add the pancake strips. Top it with fresh parsley, serve immediately. Enjoy!
Tip: As mentioned above, you can also use scallions instead of parsley. To make a healthier version of the pancakes, use whole-grain flour.