Pancake Soup

Childhood Favourite: Bavarian Pancake Soup

Pancake Soup

I’m back with a new recipe and this time it’s a childhood favourite! I used to eat Pancake Soup a lot as a kid, at a bavarian restaurant near my grandma’s. It came with a flavourful and strong beef broth, which I of course had to skip here. When I told Christian what I wanted to prepare for dinner he immediately told me that his family used to have it a lot, too. They would prepare pancakes for one dinner and would have the leftovers as pancake soup the next day. So it’s probably not only a Bavarian thing, but a South Germany dish and probably even an Austrian dish.

By the way, you probably noticed it’s been pretty quiet over here. There are a few reasons for that: 1. We’ve been traveling a bit last week, and will do the same for the next two weekends to come. 2. I’m enjoying my semester break a little bit too much and am very busy with reading, going for walks and doing other stuff. 3. We (ok let’s say Christian) have been working on the blog quite a bit, there’s a new design coming and a few new sections, too. That involves for Christian to spend a considerable time in front of the computer and for me in front of various plates with delicious meals. Tough life!

Pancake Soup I

Pancake Soup

I decided to go the extra mile with this dish and prepared the broth myself. This is absolutely up to you, feel free to skip this step and use instant broth instead. If you’ve never made your own veggie broth before, I strongly encourage you to try it. Of course you can always change up the ingredients, for example add onion and other spices. Once cooled you can store it in the fridge for up to three days. The pancakes are the german, flat and thin kind. They are also pretty great with filling, for example with mushrooms and leek. For a sweet version up the amount of sugar to four tablespoons and use less salt (and no chives obviously). Instead of water you can use plantbased milk as well.

Pancake Soup

Bavarian Pancake Soup

Serves: 4 servings
Prep time
20 mins
Cook time
60 mins
Total time
80 mins

For the broth:

2 carrots (about 200 gram)
1/4 of celery (about 200 gram)
1/2 a leek stem (about 100 gram)
1/2 a bunch of parsley
1 tablespoon oil

1,2 liter water
3 bay leaves
5 black peppercorns
1 tablespoon sea salt (or to taste)

For the pancakes:

500 milliliter sparkling water
250 gram all purpose flour
0,5 teaspoon sea salt
1 pinch of sugar
1 pinch of curcuma
1/2 a bunch of chives
1 tablespoon coconut oil

For the garnish:

2 carrots (about 200 gram)
1/2 a leek stem (about 100 gram)
1/2 a bunch of chives

1. Wash the veggies for the broth and peel the celery and the carrots. Cut everything into rough chunks. In a big pot heat up the oil and sauté the veggies for three minutes, then add the water and the spices. Let it simmer at low heat for one hour.

2. In the meantime prepare the pancakes. Combine all the ingredients (except the coconut oil) in your mixer and blend them until smooth. In a non-stick pan melt the coconut oil and stir it in the pancake mix.

3. Get the pan to a medium heat. Add one scoop of the pancake mix and tilt the pan to distribute it evenly and thinly. Once it’s starting to also get firm on the top, flip it and bake the other side. Transfer on a plate and repeat until all of the mixture is gone.

4. Wash and peel your carrots and wash your leek for the garnish. With a julienne cutter prepare the carrots and slice the leek thinly with a knife. Dice the chives.

5. Use a strainer to separate the vegetables from your broth. Put the pot with your broth back on the stove and add the carrots and leek and let it simmer for 10 minutes.

6. In the mean time roll up the pancakes and cut them into stripes. Scoop the hot broth on plates, add the pancakes and sprinkle with the chives.

Note: I used this (german) recipe as a base for my pancakes.

Pancake Soup

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