German Pancake Soup

4
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


""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 recipe yields 4 servings
OK
  • SOUP
  • PANCAKES

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 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 & Variations


No special items needed.

Related

WhatamIgonnaeatnext?

I liked this soup. It was a nice simple vegetable soup, but without all the bad stuff from a can. The pancake was great in it. Just the right amount of sweetness. I want to make this often this winter. Thanks!

(14 Oct 2020)