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Authentic Flädlesuppe (German Pancake Soup)

Flädlesuppe is a traditional German soup consisting of thin pancake strips which are served in a warm and tasty broth; the mix of tender pancake ribbons, the rich broth and the fresh chives means that this simple soup is extremely comforting. It is a classic German dish since it transforms ordinary ingredients into a warm, home-made meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Soup
Cuisine: German
Ingredients Method Notes

Ingredients
  

  • For the Pancakes
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup whole milk
  • ¼ teaspoon salt
  • 1 tablespoon melted butter
  • 1 –2 tablespoons butter or neutral oil for cooking
  • For the Soup
  • 6 cups beef broth
  • ¼ teaspoon black pepper
  • Salt to taste
  • 2 tablespoons fresh chives finely chopped
  • 1 tablespoon fresh parsley optional

Method
 

  1. Put the flour, eggs, milk, and salt into a mixing bowl and whisk them together until the result is a smooth and thin batter with no large lumps.
  2. Add the melted butter and then leave the batter to rest for about 5 to 10 minutes.
  3. Put a nonstick skillet on a medium heat and spread a little butter or oil on it.
  4. Take a little batter and pour it into the skillet, then quicken swirling the pan to spread it out into a very thin pancake.
  5. Cook for about 1 to 2 minutes until the edges have turned a light golden colour, then turn over and cook the other side for an additional 30 to 60 seconds.
  6. Use the rest of the batter and, if necessary, lightly grease the skillet.
  7. Put the cooked pancakes on a plate and let them cool a bit.
  8. Form a tight cylinder of the pancakes and cut them into thin strips using a sharp knife, thus making the traditional Flädle ribbons.
  9. Put the beef broth into a large saucepan and heat it until it reaches a gentle simmer over medium heat.
  10. Add some black pepper to the broth and then taste it to adjust the amount of salt.
  11. Instead, place the sliced pancake strips into the serving bowls rather than adding them directly to the large pot.
  12. Spread the hot broth over the pancake strips and let them warm through for about a minute.
  13. Add a good amount of freshly chopped chives and, if desired, some parsley.
  14. Serve it right away since the broth is still hot and the pancake ribbons are tender.

Notes

In place of beef broth, use a thick vegetable broth if you are preparing a vegetarian version; the traditional method is particularly noted for its clear broth and the thin slicing of the pancakes.