German Pancake Soup (Flädlesuppe)

Instructions

1. 1

   Mise en place: Gather ingredients. In a medium bowl, use a whisk to mix 120 g flour, 250 ml room-temperature milk, 2 eggs, 2 g fine salt, and 1 g ground nutmeg until smooth with no lumps. Let the batter rest at room temperature for 10 minutes so the flour hydrates properly, which prevents rubbery or tough pancakes later.

2. 2

   Place a 24 cm nonstick skillet over medium heat and melt 5 g butter to lightly coat the surface. Pour about 60 ml of batter into the pan, swirling immediately to cover the bottom thinly. Cook for 2 minutes until the edges lift and the underside turns light golden. Flip carefully with a spatula and cook for 1 minute more. Repeat for remaining batter.

3. 3

   Transfer cooked pancakes to a clean wooden cutting board in a single layer or slightly overlapping. Allow them to cool down for 5 minutes until warm and firm enough to touch safely without breaking or tearing. Resting them briefly makes rolling much cleaner and prevents the pancakes from sticking together when sliced into noodles.

4. 4

   Tightly roll each pancake into a long tube, similar to a cigar. Using a sharp chef's knife, slice the rolls crosswise into thin ribbons about 0.5 cm wide. Gently separate the pancake ribbons with your fingers so they unroll into loose strips (Flädle). Keep them on the board while heating the broth so they stay intact and ready to serve.

5. 5

   Pour 1000 ml rich vegetable broth into a medium saucepan set over medium-high heat. Bring to a gentle boil, then turn the heat down to low to keep it simmering continuously. Taste the broth and adjust salt if needed. Keeping the broth piping hot is essential so it warms the pre-sliced pancake ribbons instantly when poured over them in the bowl.

6. 6

   Divide the sliced pancake ribbons evenly among 4 warm soup bowls. Carefully ladle 250 ml of hot simmering broth directly over the pancakes in each bowl. Garnish each serving with 15 g finely chopped fresh chives. Serve immediately while hot; the ribbons should soak up the warm broth while staying slightly tender, creating a comforting German soup.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min