Oma’s German Pancake Soup (Flädlesuppe)

Method6 steps · about 15 min

1. 1

   Step 1: Whisk all 65 g all-purpose flour, the 1 pinch batter salt, 1 large egg and 120 ml milk in a bowl until smooth. The completed batter should be fairly liquid.

   Uses 65 g all-purpose flour · 1 pinch salt for pancake batter · 1 large egg · 120 ml milk

2. 2

   Step 2: Melt the 14 g butter in a non-stick frying pan. Pour in a couple of spoonfuls from the prepared batter, then immediately swirl and tilt the pan to make a thin layer. Keep the remaining batter ready for the other pancakes.

   Uses 14 g butter for pancake pan · a couple of spoonfuls from the actual batter prepared in step 1; hold the remainder

3. 3

   Step 3: Fry the first thin pancake for a few minutes, until lightly golden and set. Flip it and fry the second side for about 30 seconds, until fully cooked. Lift it onto a clean plate. Repeat with the actual remaining batter, adding a little separate extra pan butter only if needed. Continue until the complete batter has been cooked into thin pancakes.

   Uses first thin pancake and buttered pan prepared in step 2 · the actual batter remaining after the first spoonfuls used in step 2 · additional pan butter, only as needed between pancakes

4. 4

   Step 4: Set the cooked pancakes aside to cool briefly while heating all 960 ml beef broth to a simmer in a saucepan. If using the optional carrot, peel it, cut it into thin matchsticks and simmer it in the same broth until tender. Taste the broth and add a little optional ground black pepper only if wanted.

   Uses actual fully cooked thin pancake batch from step 3 · 960 ml beef broth · optional carrot matchsticks for the broth, as desired · optional black pepper for the broth, to taste

5. 5

   Step 5: Once the pancakes are cool enough to handle, roll them tightly and cut crosswise into thin strips. Put about one pancake’s rolled strips in each of four soup bowls. Reserve any extra cooked pancakes separately; refrigerate extras promptly if keeping them for later.

   Uses actual cooked pancakes cooled in step 4; use the share needed for four bowls

6. 6

   Step 6: Wash and chop the fresh parsley. Divide the actual steaming-hot broth, including any cooked carrot, over the pancake strips in the four bowls. Scatter over the parsley and serve immediately, before the strips become soggy.

   Uses actual rolled pancake strips portioned into four bowls in step 5 · complete hot beef broth, with optional cooked carrot, prepared in step 4 · washed chopped fresh parsley for garnish