Traditional German Pancake Soup, Flädlesuppe (Thermomix® Singapore)

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth provides a lighter option while chicken broth is often more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often less expensive.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can serve as a healthier egg alternative.

parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach offers a nutrient boost while dried herbs can be more economical.

Whisk eggs in a bowl until frothy.

Add flour and milk to the eggs and mix until smooth.

Stir in salt and nutmeg to the batter.

Heat a non-stick skillet over medium heat and melt butter.

Pour a thin layer of batter into the skillet, swirling to cover the base evenly.

Cook until the edges lift and the bottom is golden, about 2-3 minutes.

Flip the pancake and cook for another 1-2 minutes until golden.

Remove from skillet and repeat with remaining batter, stacking pancakes.

Once cooled, roll each pancake tightly and slice into thin strips.

In a pot, bring beef broth to a simmer.

Add sliced pancakes to the broth and heat through for 2-3 minutes.

Season with pepper and lemon zest before serving.

Garnish with chopped parsley and chives.

Cooking Techniques

Spice Level:

Allergens