I love savory pancakes. And I particularly love savory pancakes with cauliflower or a meaty tomato sauce. Its a very common German dish and one of my favorites as a child.  Lately, weve 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 dont understand that! Whats wrong with cauliflower in a creamy sauce rolled up in a pancake? But this post is not about pancakes and cauliflower, its 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. 

  • 1 cup all-purpose flour (125g)
  • two large eggs
  • 1 1/4 cups milk (300ml)
  • salt
  • 1/2 cup of chopped chives
  • clarified butter for the pan
  • 4-6 cups of vegetable broth1 carrot (optional)

Whisk together the flour, eggs, milk, and salt to make a smooth batter. You can avoid lumps by first combining the eggs with the flour and then adding the milk. Let the batter sit for 15 minutes, then add the chopped chives.

Melt a little clarified butter in a medium size skillet over medium high heat. Ladle a scoop of the batter in the middle of the skillet, swirling it to thinly coat the entire bottom of the skillet. Flip the pancake as soon as the batter looks set and there is a nice golden brown pattern on the underside. When the pancakes are done you can roll them up and set them aside until you have finished baking all of the pancakes. 

Roll the cooked pancakes and cut the rolls into thin strips. 

Bring the vegetable broth to a boil. Add a thinly sliced carrot if desired - let cook for just a minute until tender.

Place a handfull of the pancake strips into a soup bowl and ladle the hot soup over top, garnish with chives and serve immediately.  


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