I love savory pancakes. And I particularly love savory pancakes with cauliflower or a meaty tomato sauce. It’s a very common German dish and one of my favorites as a child. Lately, we’ve been eating a lot of roasted cauliflower - with thyme, garlic and parmesan - so good! But I have not made pancakes with cauliflower for my family very often and our children claim that while it is very good it is just kind of a strange combination. I don’t understand that! What’s wrong with cauliflower in a creamy sauce rolled up in a pancake? But this post is not about pancakes and cauliflower, it’s about pancake soup! I imagine that some smart Schwäbisch housewife had kids that also thought that pancakes and cauliflower were strange and she wound up with a lot of leftover pancakes. So, the next day, this smart woman decided to add the leftover pancakes into a soup and simply called it “Flädlessuppe” (pancake soup). But in reality there is actually no proof that this soup originated in Schwaben, it is common in Switzerland, Austria, Italy, Hungry and even France. This soup is kind of fancy and delicious and I recommend that it be made with fresh pancakes even if you are Schwäbisch and frugal.