Best 3 German Pancake Soup Recipes
Feast your taste buds on a culinary journey through the heart of Germany with our delectable German pancake soup. This unique and flavorful soup is a delightful fusion of savory and sweet, offering a delightful symphony of flavors that will tantalize your palate. Our collection of recipes presents a variety of options, ensuring that every taste preference is satisfied. Get ready to indulge in a warm and comforting bowl of German pancake soup, perfect for a cozy meal on a chilly day or as a hearty addition to your next gathering.
Dive into the classic German pancake soup recipe, where fluffy pancakes are lovingly simmered in a rich and flavorful broth, infused with the essence of bacon, vegetables, and aromatic herbs. Experience the harmonious blend of textures as the tender pancakes soak up the savory broth, creating a delightful symphony of flavors in every spoonful.
For those seeking a vegetarian delight, our meatless German pancake soup offers an equally satisfying journey. Savory mushrooms and a medley of vegetables take center stage, offering a symphony of flavors that will leave you craving more. The hearty broth, infused with aromatic herbs, provides a comforting warmth that will nourish your soul.
If you're craving a taste of tradition, our Oma's German pancake soup recipe is sure to transport you to the heart of Germany. This classic recipe has been passed down through generations, ensuring the authenticity and integrity of flavors. Experience the harmonious blend of spices and ingredients, simmered to perfection, resulting in a soup that is both comforting and nostalgic.
For those with a love for spice, our spicy German pancake soup is a culinary adventure waiting to be explored. A symphony of chili flakes, paprika, and cayenne pepper ignites your taste buds, creating a fiery yet balanced flavor profile. The heat is skillfully balanced by the sweetness of the pancakes and the richness of the broth, resulting in a soup that is both invigorating and satisfying.
No matter your culinary preferences, our collection of German pancake soup recipes offers a perfect match for every palate. Get ready to embark on a delectable journey through the heart of Germany, one spoonful at a time.
GERMAN PANCAKE
Piping hot and puffy from the oven, this golden pancake made a pretty presentation for a skier's theme breakfast I hosted. Served with homemade buttermilk syrup, it's an eye-opening treat. Make several German pancakes if you're feeding a crowd, and keep in mind that my easy syrup tastes great on waffles and French toast, too. -Renae Moncur, Burley, Idaho
Provided by Taste of Home
Time 30m
Yield 8 servings (2 cups syrup).
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Place first 4 ingredients in a blender; process just until smooth., Pour melted butter into a 13x9-in. baking dish; tilt dish to coat. Add batter; bake, uncovered, until puffed and golden brown, about 20 minutes., Meanwhile, place butter, sugar, buttermilk, corn syrup and baking soda in a small saucepan; bring to a boil. Cook, uncovered, 7 minutes. Remove from heat; stir in vanilla., Remove pancake from oven. Dust with confectioners' sugar; serve immediately with syrup and, if desired, fresh blueberries.
Nutrition Facts : Calories 428 calories, Fat 19g fat (11g saturated fat), Cholesterol 203mg cholesterol, Sodium 543mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 0 fiber), Protein 8g protein.
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
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
Tips:
- Use a large, deep skillet or Dutch oven to make the soup. This will give the ingredients plenty of room to cook and prevent overcrowding.
- Be sure to cook the pancake batter until it is golden brown and crispy. This will give the soup a rich, flavorful base.
- Don't be afraid to experiment with different vegetables and herbs in the soup. Some good options include carrots, celery, onions, potatoes, spinach, kale, and thyme.
- Serve the soup hot, garnished with fresh herbs or grated Parmesan cheese.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
German pancake soup is a hearty, flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its combination of savory and sweet flavors, this soup is sure to be a hit with the whole family.
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