German Pancake Soup: Fladlesuppe

Pancake Strips: Fladchen Recipe
6 servings

Ingredients:

1/2 cup flour
1 egg
1/2 cup water (or milk or ¼ cup each chilled milk and water)
1 teaspoon parsley, minced (optional)
butter for frying (or, oil of choice: some people prefer bacon fat, lard or a vegetable spray)

 

Variations:

Some cooks add 2-3 teaspoons of chopped, chives, a pinch of nutmeg, chopped bacon or salami, 2-3 eggs, or salt and pepper to taste.

Here is an interesting quickie:

Swabian Pancake Soup
serving quantity is up to you: vary the amount of pancakes and broth to suit your needs and tastes

Ingredients:

use fresh pancakes or pancakes leftover from the day before broth of choice: homemade is best; but, canned or bouillon works if you are in a hurry

Instructions:

Roll every pancake up and cut it into stripes. Put a handful from the stripes in every soup dish and fill the soup dish with broth.
Put pancake strips in serving bowls and pour broth over just as serving.
If you add the broth too soon, the pancakes will become mushy.

Instructions;

Sift flour into mixing bowl. Beat egg with salt and water and pour into bowl with flour. Beat until batter is smooth, thin and absolutely free of lumps. Add parsley, if using it, and stir through. Melt about 1 teaspoon butter in an 8-inch skillet and when bubbling, but not brown, pour in 2 tablespoons of batter. Tip and rotate pan so batter covers bottom in a thin even layer. Do this quickly, as batter will set almost as soon as poured. Let batter cook until golden brown on one side, turn over and brown on the other. Remove from the pan and put on a rack or cloth to cool. Continue making little pancakes in this way until the batter is used up, adding more butter as needed. Do not let pan get too hot. This amount of batter should make 5 or 6 thin 6" pancakes. When they are cool enough to handle, roll each one tightly, jelly-roll fashion, and cut across into thin julienne slices. To serve, put fladchen in soup plate or cup and ladle chicken or beef broth over them.