Making Pancake Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 208 cal. | (10 %) | ||
| Protein | 12.52 g | (13 %) | ||
| Fat | 8.7 g | (8 %) | ||
| Carbohydrates | 18.87 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 158.19 mg | (19,774 %) | ||
| Vitamin D | 1.99 μg | (10 %) | ||
| Vitamin E | 3.45 mg | (29 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 0.91 mg | (8 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 29.13 μg | (10 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.98 μg | (2 %) | ||
| Vitamin B₁₂ | 1.07 μg | (36 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 129.39 mg | (3 %) | ||
| Calcium | 73.16 mg | (7 %) | ||
| Magnesium | 5.27 mg | (2 %) | ||
| Iron | 0.74 mg | (5 %) | ||
| Iodine | 51.46 μg | (26 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 4.15 g | |||
| Cholesterol | 131.41 mg |
Ingredients
- For the pancake
- 20 grams butter
- 200 milliliters milk
- 80 grams Pastry flour
- 3 eggs
- 1 pinch salt
- vegetable oil (to fry)
- For serving
- 1 l Beef broth (boiled and seasoned)
- scallions (for garnish)
Preparation steps
For the pancakes: Melt butter in a small saucepan. Set aside and let cool. In a bowl, whisk together milk and flour until smooth. Stir in salt, butter and eggs until smooth.
Pour a little oil in a hot frying pan and scoop a ladleful of batter into it. Fry for about 1-2 minutes until the bottom of the pancake is golden brown. Flip with a spatula and fry until other side is golden brown. Remove from pan and place on a plate. Continue making pancakes until all batter is used. Meanwhile, stack all finished pancakes on each other so that they do not dry out.
Once all pancakes are cooked, cover plate with plastic wrap and let cool at least 30 minutes.
For serving: Once pancakes are cool (they remain in better shape when cutting) cut with a kitchen knife into strips. Divide and place into soup bowls. Pour hot soup broth over strips.
Garnish soup with chives and serve.
