Germany Flädlesuppe (Pancake Soup)
Flädlesuppe, or German Pancake Soup, is a traditional dish from the Swabian region of Germany, cherished for its simplicity and comforting flavors. The soup features thin, crepe-like pancakes known as flädle, which are rolled up and sliced into fine strips resembling noodles. These pancake strips are then served in a clear, hearty beef or vegetable broth, often garnished with fresh chives or parsley. The origins of flädlesuppe are rooted in resourcefulness, as it was a practical way to utilize leftover pancakes. Today, it remains a popular starter in German cuisine, appreciated for its light yet satisfying nature. Similar versions of this dish can be found in neighboring regions, such as Austria's frittatensuppe, highlighting its widespread appeal in Central European cooking.
Recipe Servings: 4
Ingredients
- 1 cup (120 g) all-purpose flour
- ½ tsp (3 g) salt
- ⅛ tsp (1.2 g) baking powder
- ¾ cup (177 ml) milk
- 2 large eggs
- 1 Tbsp (14 g) butter, more as needed
- 4 cups (946 ml) beef broth
- Chopped fresh chives, as needed for garnish
Directions
- Whisk together flour, salt, baking powder, milk, and eggs in a bowl until smooth to create the batter.
- Place butter in a skillet set over medium heat.
- Pour a thin layer of batter into the hot skillet, tilt the pan to coat it, and cook until the bottom is light brown.
- Flip pancake over and cook until the other side is light brown.
- Transfer pancake to a plate and repeat cooking process until the remaining batter is used, greasing the skillet with more butter as necessary.
- Pour beef broth into a saucepan set over medium heat and cook until hot.
- Roll pancakes up tightly and slice them into thin strips.
- Divide strips between four serving bowls.
- Ladle hot broth over the strips and sprinkle each serving with chives.
- Serve flädlesuppe immediately.
Notes
- The broth and pancakes can be made in advance but should not be assembled together until just before serving as the pancakes will become soggy.
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