in Soup Recipes

pancake soup

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Ingredients for 4 servings:

  • ¾ liter soup (beef soup or vegetable soup)
  • 2 eggs
  • 60 g Flour, smooth
  • ⅛ liter milk
  • 1 tsp salt
  • 1 tbsp oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Whisk together eggs, milk, flour, and salt until smooth. Heat oil in a shallow pan and pour in a thin layer of pancake batter. Fry on both sides until golden brown. Repeat until all the batter is used. Let the pancakes cool and cut into thin strips. Add the pancakes to the soup, sprinkle with chives, and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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