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Pancake Soup Recipe

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Description

Pancake soup is a delicious and comforting dish that is perfect for a cozy night in. It's a traditional Korean dish that is usually served in the cold winter months. The soup features fluffy pancakes that are cut into bite-sized pieces and served in a savory broth with vegetables and other toppings. It's a hearty and satisfying dish that is sure to warm you up on a chilly day.

Prep Time

The prep time for this recipe is about 30 minutes.

Cook Time

The cook time for this recipe is about 1 hour.

Ingredients

For the pancakes:
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 2 tablespoons vegetable oil
  • 2 eggs
For the soup:
  • 8 cups chicken or vegetable broth
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 green onions, sliced
  • 1 cup baby spinach leaves

Equipment

  • Mixing bowl
  • Whisk
  • Frying pan
  • Saucepan
  • Cutting board
  • Knife
  • Ladle

Method

1. In a mixing bowl, whisk together the flour, sugar, and salt. 2. In a separate bowl, whisk together the milk, vegetable oil, and eggs. 3. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth. 4. Heat a frying pan over medium-high heat and add a little oil. 5. Pour about 1/4 cup of the batter into the pan and cook until golden brown on both sides. 6. Repeat with the remaining batter, adding more oil as needed. 7. Let the pancakes cool slightly, then cut them into bite-sized pieces. 8. In a saucepan, heat the chicken or vegetable broth over medium heat. 9. Add the onion and garlic and cook until softened. 10. Stir in the soy sauce, sesame oil, salt, and black pepper. 11. Add the carrots and celery and cook for 10 minutes. 12. Add the green onions and spinach and cook for another 5 minutes. 13. To serve, ladle the soup into bowls and top with the pancake pieces.

Notes

This recipe can easily be made vegetarian or vegan by using vegetable broth and omitting the eggs from the pancake batter.

Nutrition Info

This recipe makes about 6 servings. Each serving has approximately:
  • Calories: 330
  • Protein: 13g
  • Fat: 14g
  • Carbohydrates: 39g
  • Fiber: 3g
  • Sugar: 7g
  • Sodium: 1500mg

Recipes FAQ

Can I use a different type of flour for the pancakes?

Yes, you can use whole wheat flour, buckwheat flour, or any other type of flour that you prefer.

Can I make the pancakes ahead of time?

Yes, you can make the pancakes ahead of time and store them in the fridge or freezer until you're ready to use them.

Can I use different vegetables in the soup?

Yes, you can use any vegetables that you like in the soup. Try adding mushrooms, zucchini, or sweet potatoes.

Recipe Tips

- Make sure the pancakes are completely cool before cutting them into pieces. - For a spicier soup, add a little hot sauce or red pepper flakes. - Top the soup with a fried egg or some shredded cheese for extra flavor.

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