Pancake-strip soup
Thin pancakes cut into strips, hot broth poured over — a starter or a light supper.
- Time
- 30 min
- Effort:
- easy
- Origin
- Swabia
- Season
- all year
- vegetarian
- quick
- light
- classic
- kid-friendly
Ingredients for 4 portions
150 gplain flour
3eggs
250 mlmilk
1.2 lvegetable stock (instant)
½ bunchchives
1 tbspbutter
to tastenutmeg
to tastesalt
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Eggs
- Milk (incl. lactose)
- Celery
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 260 kcal |
|---|---|
| Protein | 12.6 g |
| Fat | 9 g |
| Carbohydrates | 31.2 g |
| of which sugar | 4.5 g |
| Fibre | 2.1 g |
| Salt | 2.2 g |
Not counted because listed without a quantity: nutmeg, salt.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Mix a thin batter from flour, eggs, milk, salt and nutmeg, rest for 10 minutes.
- 2
Fry paper-thin pancakes in a little butter, cool, roll up and slice into fine strips.
- 3
Heat the broth, divide the strips between bowls, pour the hot broth over, chives on top.