Pancake Soup

Name: Pancake Soup
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 cup, 8-10 serving(s)
Ingredients: 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; salt

(1)

Recipe 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.

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READY IN: 20mins

SERVES: 8-10

YIELD: 1 cup

UNITS: US

INGREDIENTS

Nutrition

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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