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Pancake soup

Pancake soup

A classic of the rural soup kitchen: strong beef broth with shredded pancakes.

Recipe from the farmer's kitchen

Martha Thaler

Farmer from farm Zmailer-Hof

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Roter Hahn/Frieder Blickle ©

Ingredients

4 persons

30 MIN.

• 100 g
  flour
• 200 ml
  milk
• 3
  free- range eggs
• 2-3 dspn
  finely chopped chives
• salt
• oil for frying
• 800 ml
  meat broth

Print recipe

www.roterhahn.it

Instructions - Pancake soup

• 1.

  Step
  Beat the flour, milk and salt with a whisk until smooth, then whisk in the eggs until the batter is creamy.
• 2.

  Step
  Heat a little oil in a frying pan and cook small pancakes until all the batter has been used.
• 3.

  Step
  Let the pancakes cool, roll them up and cut them into thin strips. Serve them in the hot broth.
• 4.

  Step
  Add chives, salt and allow the batter rest for 10 minutes.
•  
  Happy cooking

Martha Thaler

Farmer from 'Roter Hahn Hofschank'

Zmailer-Hof in Schenna

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