Vegan, German Flaedle Soup (Pancake Soup)

A pancake soup is known as a meal for poor people, cause the ingredients you need are very cheap: flour, milk, and vegetable broth. I know the dish from my family and always liked the idea of adding pancakes to a soup. Who came up with this genius idea?

We prepare the soup without any animal products. The only ingredient we had to substitute are eggs. They make sure that the pancakes come out soft and elastic. We replaced them with some chickpea flour, which works very good. The only difference is that you can't roll the pancakes to cut them into strips. This is how you would traditionally proceed. But that's no problem, cause the pancakes can also be cut into strips without rolling them up. Make sure that you serve a strong vegetable broth, so the soup doesn't come out watery. And that's it! Quick and simple.

Vegan, German Flaedle Soup (Pancake Soup)

8 servings
20 minutes (+10 minutes waiting)

Ingredients

  • 125 g flour
  • 10 g chickpea flour
  • salt & pepper
  • 1 pinch of nutmeg
  • 200 ml (0.8 cups) plant-based milk
  • vegetable oil for frying
  • 2 l (8 cups) vegetable broth
  • 5 g fresh chives

Instructions

  1. Mix flour, salt, pepper, nutmeg, and plant-based milk in a bowl and stir to a smooth dough. Let the dough rest for 10 minutes.
  2. Melt the vegan butter in a non-stick (frying) pan and bake the pancakes from both sides until golden brown.
  3. After baking, take them off the pan and dry on a kitchen paper tissue.
  4. Cut each pancake into thin strips.
  5. Heat the vegetable stock in a saucepan. Wash the chives and cut into fine rings.
  6. Spread the pancake strips on the plates and add the veggie broth. Sprinkle with chives and serve hot.
Zucker ↦ Jagdwurst Donut
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