This traditional german pancake soup, known in Germany as Flädlesuppe, is a classic clear broth with thin sliced pancakes. one of the most comforting soups in southern German home cooking. Furthermore, Flädle are simply thin pancakes cut into strips and added to a rich beef broth. In fact, this soup has been served in Swabian and Baden kitchens for generations. Additionally, the pancakes are incredibly versatile — with a little more sugar they become a delicious dessert, or fill them with sweet or savory fillings for a completely different dish. In short, once you know how to make Flädle, you will use them for so much more than soup.
What you’ll need
For this recipe you need a good → non-stick pan — a smooth surface is essential for thin even pancakes. Additionally, a → ladle helps portion the batter perfectly every time. For straining the broth a → fine mesh sieve gives the clearest result.
Traditional German Flädlesuppe — Beef Broth with Pancake Strips
Ingredients
Method
- Start the broth. Place the beef and vegetables into a large pot with cold water. Season generously with salt and pepper. Bring to a boil with the lid on, then reduce to a gentle simmer for 1 hour.
- Skim the broth. During cooking skim off any foam that rises to the surface with a slotted spoon. This keeps the broth clear and clean.
- Make the pancake batter. While the broth simmers, whisk together eggs, milk, flour, sparkling water, sugar, salt and chopped parsley or chives until smooth. The batter should be thin and pourable like cream.
- Fry the Flädle. Heat a little oil in a non-stick pan. Pour a ladleful of batter into the pan and swirl quickly to spread thinly. Fry for 1-2 minutes on each side until lightly golden. Repeat until all batter is used.
- Strain the broth. After 1 hour remove the meat and vegetables. Strain the broth through a fine sieve. Season with salt, pepper and a pinch of nutmeg. Slice the meat small and return to the broth if desired.
- Slice the Flädle. Roll each pancake loosely and cut into thin strips.
- Serve. Place a portion of Flädle strips into each bowl and ladle the hot broth over them. Serve immediately.
Notes
Adding parsley or chives to the pancake batter is traditional and gives the Flädle their authentic flavor. Sparkling water or a splash of beer makes the pancakes lighter — but plain milk works perfectly too.
The pancakes are very versatile — with more sugar they make a delicious dessert, or fill them with sweet jam or savory cheese for a completely different dish.
For a quick version use ready-made beef stock instead of making it from scratch — simply heat and season well.
The leftover beef from the broth can be used for a traditional German beef salad the next day.
What to serve with German Pancake Soup
This german pancake soup is perfect as a starter or light main dish on its own. Furthermore, it pairs beautifully with fresh crusty bread on the side. Additionally, in Baden and Swabia this soup is traditionally served at Sunday lunch before the main course. In fact, it is one of those soups that warms you from the inside — perfect for cold autumn and winter days.
More ways to use Flädle
The pancakes in this recipe are incredibly versatile. Furthermore, with a little more sugar in the batter they become a delicious German dessert — serve with jam, cinnamon sugar or fresh fruit. Additionally, fill them with cheese and ham for a savory snack, or with Nutella and banana for a sweet treat. In short, once you master the basic Flädle recipe the possibilities are endless.
Looking for more traditional German soups? Browse my German Soups collection.
Learn more about Swabian cuisine on Wikipedia.