1/2 Photos of German Pancake Soup
This is my MIL's recipe that she has made for years. My whole family loves it. DH even loves putting jam and a sprinkle of sugar on the pancakes. He rolls them up and will eat them for breakfast. They are like a crepe. Some people like to just put the broth over the cut pancakes others like it with the veggies.
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- 1 beef soup bone (I have used beef short ribs)
- 1 tomato, small, diced
- 2 green onions, finely sliced
- 1 clove, whole
- 2 peppercorns
- 1/2 small bay leaf
- 1 medium carrot, sliced
- 1 celery heart, sliced
- 2 beef bouillon cubes
- 1Prepare pancakes while soup is simmering.
- 2To prepare soup put all ingredients except beef bouillon cubes into a 3 quart pot.
- 3Pour enough water to cover about 1 inch from top.
- 4Bring to a boil.
- 5Lower heat to a simmer and simmer for 45 minutes.
- 6Put in the beef bouillon cubes and salt and pepper to taste.
- 7Cook 5 minutes longer.
- 8Remove bay leaf and soup bone.
- 9To prepare pancakes put all ingredients into a medium bowl and stir well.
- 10Let stand for 15 minutes.
- 11Heat a small amount of oil in a large skillet.
- 12Cook pancakes flipping when top dries out.
- 13Remove from skillet onto paper towels.
- 14Roll up pancakes and let cool.
- 15Cut pancakes into thin slices.
- 16Put pancakes in bottom of soup bowl and top with soup.
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Nutritional Facts for German Pancake Soup
Serving Size: 1 (144 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 125.3
- Calories from Fat 39
- Total Fat 4.3 g
- Saturated Fat 1.8 g
- Cholesterol 111.6 mg
- Sodium 454.7 mg
- Total Carbohydrate 14.9 g
- Dietary Fiber 1.4 g
- Sugars 2.3 g
- Protein 6.6 g
The following items or measurements are not included: