German Pancake Soup (Flädlesuppe) (Edit recipe)

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Whether you intentionally made a double batch of German pancakes yesterday or simply find yourself with a few leftovers, there is a brilliant way to repurpose them. In Germany, we do not let good food go to waste. Instead, we transform those extra Pfannkuchen into a traditional, comforting Swabian dish called Flädlesuppe – which translates contextually to “pancake soup.”

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Original Recipe

PREP TIME

25 minutes

COOK TIME

10 minutes

INGREDIENTS

9

Serves: 4

Ingredients

1 whole Carrots
1 whole Leek
.5 whole Celeriac (Celery Root), or use celery stalks
2 Tbsp Avocado Oil, for cooking
8 tsp Beef Bouillon - Better than Bouillon
.5 tsp Salt
.5 tsp Black Peppercorns, Ground Fresh
.25 tsp Nutmeg, Ground
4 whole Pancake Mix, you need 4 pancakes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel and clean the vegetables. Cut them into thin strips or matchsticks.
In a large pot over medium heat, heat the cooking oil.
Add the prepared celery root, carrots, and leeks. Sauté for 3 to 4 minutes until the vegetables begin to soften.
Pour the water into the pot and stir in the bouillon. Bring the mixture to a boil.
Season the soup with salt, pepper, and ground nutmeg to taste.
Reduce the heat to medium-low and let the broth simmer for about 10 minutes, or until the vegetable matchsticks are completely tender. Taste and adjust seasoning as needed.
Cut the cold leftover pancakes and roll them tightly into cylinders. Slice crosswise into thin ribbons (about 1/4-inch wide) to create spiral pinwheels.
Divide the pancake spirals evenly among four soup bowls.
Ladle the boiling hot broth and cooked vegetables directly over the pancake ribbons. Garnish with fresh chives or parsley if desired, and serve immediately while steaming hot.

Notes

You can either make pancakes for this recipe or use leftover pancakes. Just make sure they are not too sweet!
Feel free to adjust the vegetable amounts to your liking – there are no hard and fast rules.
I love using Better Than Bouillon but any broth or stock will work in this recipe.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	354
Fat:	11 g
Carbohydrates:	50 g
Protein:	17 g
Cholesterol:	0 g
Sodium:	1431 mg
Fiber:	7 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.