Recipe by WI Cheesehead
I think this is unique! It uses leftover pancakes from "Bavarian Pancakes" to make a delicious soup. Grandma used to make this for the grandkids (including me!) all the time. One grandchild nicknamed her "Soup Grandma". :) The ingredients for the Bavarian Pancakes below are for a half batch, which makes about 4 pancakes. Use 3-4 pancakes in the recipe.
Top Review by Studentchef
This was a really interesting soup. I'm not used to cutting pancakes into thin strips, and I have a tendency to make my pancakes thick, so the pancakes strips came out thick in the soup. I added some carrots, parsnips, and butternut squash to the soup, so it turned out more filling.
- 2 eggs, beaten
- 1 cup milk
- 3⁄4 cup flour
- 1 tablespoon canola oil
- 1⁄4 teaspoon salt
- 1 tablespoon sugar
- 6 cups low sodium chicken broth
- 1 teaspoon onion powder
Directions See How It's Made
- For Pancakes:.
- Mix all ingredients; don't over beat. Mix may have some lumps.
- Heat skillet and melt butter. Pour about 1/2 cup mix in circle into skillet and fry until bubbly. Turn over and fry until light brown.
- For Soup:.
- Place chicken broth and onion powder in a saucepan and bring to a boil.
- Take individual pancakes and roll them up into a fairly tight roll; cut off thin slices to form a shape that resembles linguine.
- Add "noodles" and salt, to taste, to soup and simmer for 3 minutes or to desired temperature.