John Myers
Ingredients for 8 servings:
- 250 g wheat flour type 405
- 2 eggs, size M
- 300 ml milk, approx.
- ½ tsp salt
- some parsley, freshly chopped
- some chives, fresh
- 100 g butter for frying
- 2 liters beef broth, good
Instructions
Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes
Herb pancakes, Swabian country woman recipe
Whisk together the flour, eggs, milk, and salt until smooth. Let stand for about 30 minutes to allow the flour to swell. Stir the finely chopped herbs into the batter. Heat a non-stick pan with a little butter. Pour in a little batter and swirl to spread it evenly and thinly. After a while, turn the pancake over to cook the other side. Use up all the batter; it will make about 8 pancakes. Once cooled, cut the pancakes in half three or four times and cut into thin strips. Heat the meat broth and add the pancakes just before serving. Tip: The sliced pancakes can easily be frozen in portions.
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