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Pfannkuchensuppe

A comforting German soup featuring savory pancake ribbons bathed in hot, rich beef broth.

30 minEasyServes 4180 cal/serving

GermanSoupStovetopStandardLow CarbNut-FreeSoy-FreeAlcohol-FreeShellfish-FreeSesame-FreeCorn-FreeNightshade-Free

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Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 2 large eggs, beaten
  • 1/4 tsp fine salt
  • 1 tbsp unsalted butter
  • 6 cups beef broth
  • 2 tbsp fresh chives, chopped

Instructions

  1. 1

    Whisk together 1 cup all-purpose flour, 1 cup whole milk, 2 beaten large eggs, and 1/4 tsp fine salt in a bowl until smooth, then let rest for 10 minutes.

  2. 2

    Melt a small portion of 1 tbsp unsalted butter in a skillet over medium heat, pour in a thin layer of batter, and cook for 1 to 2 minutes per side until lightly golden.

  3. 3

    Repeat with remaining batter and butter, then roll up cooled pancakes tightly and slice crosswise into thin strips.

  4. 4

    Bring 6 cups beef broth to a gentle simmer in a saucepan over medium-high heat.

  5. 5

    Divide pancake strips into warm serving bowls, ladle hot broth over them, and garnish with 2 tbsp chopped fresh chives.

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Questions

What is Pfannkuchensuppe?

A comforting German soup featuring savory pancake ribbons bathed in hot, rich beef broth. This reference files it under German soup: made on the stovetop, rated easy and about 30 minutes start to finish.

How do I know when Pfannkuchensuppe is done?

Go by the cues in the method rather than the clock. Step 2: cook until lightly golden.

Why rest the meat in Pfannkuchensuppe?

Step 1 reads: "Whisk together 1 cup all-purpose flour, 1 cup whole milk, 2 beaten large eggs, and 1/4 tsp fine salt in a bowl until smooth, then let rest for 10 minutes." Heat drives the juices toward the center. The rest in step 1 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Can I make Pfannkuchensuppe dairy-free?

Yes. The dairy in Pfannkuchensuppe is 1 cup whole milk, 1 tbsp unsalted butter. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Pfannkuchensuppe gluten-free?

Yes. The gluten in Pfannkuchensuppe is 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How many calories are in Pfannkuchensuppe?

One serving (the recipe makes 4) is about 180 calories, with 10 g protein, 16 g carbohydrate and 8 g fat, plus 1 g fiber and 850 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Pfannkuchensuppe?

Yes. Refrigerate Pfannkuchensuppe for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing; cream and milk split in the freezer.

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