Pancake Soup
- Reviews 1
Ready In: 20 mins
Serves: 8-10
Yields: 1 cup
Ingredients
Bavarian Pancakes
- 2 eggs, beaten
- 1 cup milk
- 3⁄4 cup flour
- 1 tablespoon canola oil
- 1⁄4 teaspoon salt
- 1 tablespoon sugar
Soup
- 6 cups low sodium chicken broth
- 1 teaspoon onion powder
- salt
Directions
- 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.
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