Pancake Soup

Submitted by WI Cheesehead

"I think this is unique! It uses leftover pancakes from "recipe #189930" 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."

 

• Ready In: 20mins
• Ingredients: 9
• Yields: 1 cup
• Serves: 8-10

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

1. For Pancakes:.
2. Mix all ingredients; don't over beat. Mix may have some lumps.
3. 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.
4. For Soup:.
5. Place chicken broth and onion powder in a saucepan and bring to a boil.
6. Take individual pancakes and roll them up into a fairly tight roll; cut off thin slices to form a shape that resembles linguine.
7. Add "noodles" and salt, to taste, to soup and simmer for 3 minutes or to desired temperature.

Reviews

[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.