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Pancake soup
Pancake soup
A classic of the rural soup kitchen: strong beef broth with shredded pancakes.
Martha Thaler
Farmer from farm Zmailer-Hof
Ingredients
4 persons
30 MIN.
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100 gflour
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200 mlmilk
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3free- range eggs
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2-3 dspnfinely chopped chives
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salt
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oil for frying
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800 mlmeat broth
Instructions - Pancake soup
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1.StepBeat the flour, milk and salt with a whisk until smooth, then whisk in the eggs until the batter is creamy.
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2.StepHeat a little oil in a frying pan and cook small pancakes until all the batter has been used.
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3.StepLet the pancakes cool, roll them up and cut them into thin strips. Serve them in the hot broth.
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4.StepAdd chives, salt and allow the batter rest for 10 minutes.
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Happy cooking