German Pancake Soup
- Reviews 3
Ready In: 1 hr
Serves: 4
Ingredients
Soup
- 1 beef soup bone (I have used beef short ribs)
- 1 tomatoes, 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
Pancakes
- 2 eggs
- 6 tablespoons flour
- 2⁄3 cup milk
- 1⁄8 teaspoon salt
Directions
- Prepare pancakes while soup is simmering.
- To prepare soup put all ingredients except beef bouillon cubes into a 3 quart pot.
- Pour enough water to cover about 1 inch from top.
- Bring to a boil.
- Lower heat to a simmer and simmer for 45 minutes.
- Put in the beef bouillon cubes and salt and pepper to taste.
- Cook 5 minutes longer.
- Remove bay leaf and soup bone.
- To prepare pancakes put all ingredients into a medium bowl and stir well.
- Let stand for 15 minutes.
- Heat a small amount of oil in a large skillet.
- Cook pancakes flipping when top dries out.
- Remove from skillet onto paper towels.
- Roll up pancakes and let cool.
- Cut pancakes into thin slices.
- Put pancakes in bottom of soup bowl and top with soup.
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