German Pancake Soup
""This is my MIL's recipe that she has made for years. My whole family loves it. DH even loves putting jam and a sprinkle of sugar on the pancakes. He rolls them up and will eat them for breakfast. They are like a crepe. Some people like to just put the broth over the cut pancakes others like it with the veggies.""
Original is 4 servings
Ingredients
- SOUP
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- PANCAKES
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Nutritional
- Serving Size: 1 (130.5 g)
- Calories 146.6
- Total Fat - 6.3 g
- Saturated Fat - 2.5 g
- Cholesterol - 114.8 mg
- Sodium - 293.6 mg
- Total Carbohydrate - 14 g
- Dietary Fiber - 1 g
- Sugars - 3.3 g
- Protein - 8 g
- Calcium - 78.1 mg
- Iron - 0.9 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Prepare pancakes while soup is simmering.
Step 2
To prepare soup put all ingredients except beef bouillon cubes into a 3 quart pot.
Step 3
Pour enough water to cover about 1 inch from top.
Step 4
Bring to a boil.
Step 5
Lower heat to a simmer and simmer for 45 minutes.
Step 6
Put in the beef bouillon cubes and salt and pepper to taste.
Step 7
Cook 5 minutes longer.
Step 8
Remove bay leaf and soup bone.
Step 9
To prepare pancakes put all ingredients into a medium bowl and stir well.
Step 10
Let stand for 15 minutes.
Step 11
Heat a small amount of oil in a large skillet.
Step 12
Cook pancakes flipping when top dries out.
Step 13
Remove from skillet onto paper towels.
Step 14
Roll up pancakes and let cool.
Step 15
Cut pancakes into thin slices.
Step 16
Put pancakes in bottom of soup bowl and top with soup.
Tips
No special items needed.
2 Reviews
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