Flädlesuppe (German Pancake Soup) Recipe
Flädlesuppe is a traditional German pancake soup featuring thin, delicate pancakes sliced into strips and served in a flavorful beef or vegetable broth. This comforting dish is enhanced with optional vegetables like leeks and carrots, making it a warm and satisfying starter or light meal perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Frying
- Cuisine: German
- Diet: Halal
Ingredients
Scale
Pancakes
- 1 cup all-purpose flour
- pinch of salt
- 3/4 cup + 2 tablespoons milk
- 2 large eggs
- oil (for frying)
Soup
- 1 small leek (optional)
- 1 large carrot (optional)
- 5 cups beef broth (alternatively vegetable broth)
- salt and pepper, to taste
- chopped chives (for garnish, optional)
Instructions
- Make the pancake batter: In a mixing bowl, combine the flour and a pinch of salt, stirring to combine. Slowly add the milk while whisking to avoid lumps. Once smooth, add the eggs and whisk thoroughly until the batter is well mixed. Set this batter aside to rest.
- Prepare the vegetables: If using, wash the leek and slice the white and pale green parts into thin rings. Peel the carrot and finely chop it. Set aside.
- Cook the pancakes: Heat a small amount of oil in a frying pan over medium heat. When hot, pour in a ladleful of batter, tilting the pan to distribute it evenly into a thin layer. Cook until bubbles appear and the batter begins to set, about 2-3 minutes. Flip the pancake gently and cook until golden brown on the other side. Remove the pancake and place it on a plate to cool. Repeat this process with the remaining batter, adding oil as necessary.
- Simmer the broth: Pour the beef or vegetable broth into a saucepan and bring it to a boil. Add the prepared vegetables if using, then reduce the heat to low, cover, and simmer for about 15 minutes until the vegetables are tender. Season with salt and pepper to taste.
- Cut the pancakes: Once cooled, tightly roll each pancake and cut them into thin strips or slices suitable for soup.
- Assemble the soup: Place the pancake strips into soup bowls and ladle the hot broth with vegetables over them. Garnish with chopped chives if desired and serve immediately to enjoy the warmth and flavor.
Notes
- For a vegetarian or vegan version, use vegetable broth and substitute eggs with a flaxseed or chia egg replacement.
- Ensure the pancakes are rolled tightly to make uniform strips that hold better in the broth.
- The optional vegetables add sweetness and texture but can be omitted for a simpler, clearer broth.
- Adjust the seasoning of the broth carefully, as the pancake strips will absorb some of the salt.
Keywords: Flädlesuppe, German pancake soup, pancake strips, beef broth soup, traditional German recipe, comforting soup, easy soup recipe
