Best 3 German Pancake Shreds For Clear Soups Recipes
**German Pancake Shreds for Clear Soups: A Culinary Journey through History, Taste, and Culinary Versatility**
In the realm of culinary arts, German pancake shreds, also known as Pfannkuchenschnitten, embark on a historical voyage that extends back to the kitchens of 19th-century Germany. These delicate, golden-brown strips hold a special place in German cuisine, often gracing the tables as a hearty breakfast dish or as a versatile ingredient that elevates clear soups with their unique texture and delightful flavor. Embark on a culinary adventure as we unveil the secrets behind these delectable shreds, presenting three distinctive recipes that showcase their versatility: the classic German pancake shreds for clear soups, a savory variation infused with herbs and cheese, and a sweet rendition that tantalizes the taste buds with a hint of cinnamon and sugar. Prepare to be captivated by the culinary wonders of German pancake shreds, a testament to the enduring legacy of traditional German cooking.
GERMAN PANCAKE SHREDS (FOR CLEAR SOUPS)
This is my final recipe from *Modern German Food* by Roz Denny. Roz says "Soup can be an elegant, light starter to warm you & whet your appetite. Germans are great soup makers & have a wonderful variety of accompaniments including pancake shreds." With all due respect to Roz, I had to amend her recipe slightly to make this work for me but ... as shown here, these pancakes are a fun, very easy & make-ahead way to dress up a clear soup w/just a bit of meat (or veggies + potatoes as you like). Pls see my notes at the end of the prep & *Enjoy* !
Provided by twissis
Categories German
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Whiz all ingredients to a smooth batter using a food proc or blender (I used my immersion blender).
- Spray a crepe pan or like size non-stick fry pan w/PAM. Heat the pan till you feel a good heat rising when holding the palm of your hand over the pan.
- Pour a sml ladle of batter in the center of the pan & work quickly to swirl it around the pan so it fills the base. Cook till the liquid disappears & the edges of the pancake begin to pull away from the pan surface.
- Flip the pancake to cook the other side for just a few seconds. Shake pancake out of the pan onto a plate, set pan aside (off heat), tightly roll the pancake & set aside.
- Return pan to heat & repeat process w/rest of batter. Allow pancakes to cool & cut them into 1/2-in threads. Set aside till ready to add to your soup (Batter should net 4 pancakes & the threads will be like a dense noodle or dumpling in texture).
- TO SERVE: Ladle hot soup into 4 bowls & put an equal amt of threads in ea bowl. Sprinkle w/parsley & serve immediately.
- NOTE RE SOUP: I used homemade chicken stock w/fat removed & sml bits of chicken left in the stock. I added 2 sliced celery ribs, 2 sml potatoes cut bite-sized & *Bjuga* (Icelandic sausage) to try to replicate the German influence. :-).
Nutrition Facts : Calories 113.9, Fat 2.8, SaturatedFat 1.3, Cholesterol 58.2, Sodium 327.3, Carbohydrate 16.8, Fiber 0.5, Sugar 0.1, Protein 4.8
15 AUTHENTIC GERMAN SOUPS
These German soup recipes are as authentic as it gets! Enjoy a true taste of Germany with beer soup, potato soup, bread soup, and more delicious bowls!
Provided by insanelygood
Categories Recipe Roundup Soup
Number Of Ingredients 15
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a German soup in 30 minutes or less!
Nutrition Facts :
GERMAN PANCAKE SOUP
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.
Provided by teresas
Categories Clear Soup
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare pancakes while soup is simmering.
- To prepare soup put all ingredients except beef bouillon cubes into a 3 quart pot.
- Pour enough water to cover about 1 inch from top.
- Bring to a boil.
- Lower heat to a simmer and simmer for 45 minutes.
- Put in the beef bouillon cubes and salt and pepper to taste.
- Cook 5 minutes longer.
- Remove bay leaf and soup bone.
- To prepare pancakes put all ingredients into a medium bowl and stir well.
- Let stand for 15 minutes.
- Heat a small amount of oil in a large skillet.
- Cook pancakes flipping when top dries out.
- Remove from skillet onto paper towels.
- Roll up pancakes and let cool.
- Cut pancakes into thin slices.
- Put pancakes in bottom of soup bowl and top with soup.
Nutrition Facts : Calories 125.3, Fat 4.4, SaturatedFat 1.8, Cholesterol 111.6, Sodium 454.8, Carbohydrate 15, Fiber 1.5, Sugar 2.4, Protein 6.6
Tips:
- To make the pancake shreds even thinner, use a sharp knife or a mandoline slicer.
- If you don't have a blender, you can use a food processor or a grater to shred the pancake.
- Be careful not to overcook the pancake, as this will make it tough.
- You can use any type of flour to make the pancake, but all-purpose flour or pastry flour will work best.
- If you don't have any butter, you can use oil or margarine instead.
- You can add any seasonings you like to the pancake batter, such as salt, pepper, garlic powder, or onion powder.
- Serve the pancake shreds immediately after they are cooked, or they will become soggy.
Conclusion:
German pancake shreds are a delicious and versatile dish that can be used in a variety of soups and stews. They are easy to make and can be tailored to your own taste. So next time you're looking for a quick and easy meal, give German pancake shreds a try!
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