Pancake Soup

5 from 6 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 4 Small, unsweetened pancakes (approx. 750g) from the day before
  • 4 Small carrots (approx. 250g)
  • 1 Parsnip (approx. 100g)
  • 100 g Celery root
  • 100 g Leek
  • 25 g Parsley (fresh or frozen)
  • 100 g Peas (frozen)
  • 2 L Vegetable broth
  • Salt
  • Black pepper


  • We ate vegan whole grain apple pancakes and there was leftover batter. A great soup can be made from excess pancakes.


  • Wash and chop the vegetables. (I like it optically with the pancakes if you cut the carrot and parsnip into rather long pieces.) Wash the fresh parsley and chop it up too.
  • Boil the vegetables and parsley in approx. 2L vegetable stock (e.g. from instant vegetable stock and water) and season with salt and pepper.
  • Cut the pancakes into strips and add them to the soup as soon as the vegetables are cooked. The pancakes are not cooked.
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Written by John Myers

Professional Chef with 25 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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