German Pancake Soup - Flaedlesuppe

1. 1

   Prepare the batter by mixing the eggs, milk, flour and 1/2 teaspoon of salt.

2. 2

   Whisk the ingredients together until the batter is smooth - then let the batter come to room temperature.

3. 3

   Heat the oil in a non-stick pan over medium heat and ladle enough batter to cover the pan thinly.

4. 4

   Cook for about 90 seconds (until the pancake looks dry and the edges separate easily) then flip over.

5. 5

   Cook for another 90 seconds until both sides are a light golden brown.

6. 6

   Stack the pancakes (separate each one with a paper or napkin to keep them from getting soggy) while they cool off.

7. 7

   While the pancakes are cooling, bring the broth and carrots to a simmer in a large pot. Season to taste with salt and pepper.

8. 8

   While the broth simmers, cut the pancakes by rolling them up and then slicing them into thin strips about 1/4 inch each. You can freeze them at this point in a tupperware. You'll end up with a bunch of pinwheel like strips of 'flaedle'.

9. 9

   Once the soup has come to a boil and you're ready to serve - place a small number of the pancakes in each bowl and pour the hot soup over them.

10. 10

    Garnish and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.