Pancakes and pancake soup go together like a kettle and its lid! Of course, if the pancakes are fried, you will immediately eat a few while they are still nice and warm! What you roll the pancakes is up to you, depending on your taste. I prefer the classic jam or cream cheese with boiled ham or black forest ham. But peanut butter, brown Belgian sugar (Cassonade de Candi) or fried mince are definitely an alternative! The remaining pancakes are used the next day for pancake soup. More about it in the recipe.
Ingredients for pancakes and pancake soup:
For pancakes (about 14 pieces):
- 375 grams of flour
- 1.5 tbsp salt
- Milk 750 ml
- 6 eggs
- Butter or oil to burn
For pancake soup:
- 1 bunch of fresh onions
- 1 liter of soup broth, depending on the number of pancakes
- Remaining pancakes (for 1-2 people)
Preparation of pancakes and pancake soup:
Sift flour for pancakes and knead with salt, eggs and milk until a liquid dough is obtained. Now the dough should rest in a cool place for about 30 minutes. I like to use wholemeal flour because I like the taste more. Now you can bake pancakes in a hot pan. For Flädlesuppe, I always roast the pancakes a little dark, as the fried flavor goes perfectly with the soup. The finished pancakes are placed on a plate and stored in an oven at 50 degrees.
The pancakes for Flädlesuppe are tightly wrapped while still warm. This prevents them from breaking while rolling. Now wrap the pancakes on a plate in a well-ventilated place in the kitchen and leave them to dry overnight.
The next day the pancakes are cut into thin rings. They retain their shape by drying overnight. Now you can cook soup broth, vegetable broth, chicken or beef broth, depending on your taste. Onions are also cut into thin rings and placed in a ready-made soup for decoration.
Now that you have prepared the soup, it is better to put the broth on the plate first, then the pancakes and the onion.