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German Pancake Soup

A soup of pancakes folded into strips and simmered in seasoned stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

German Pancake Soup

Ingredients

Directions

Make the batter

  1. In a bowl, mix the flour and salt.

  2. Stir in the milk until smooth.

  3. Add the beaten eggs and mix until the batter is the consistency of cream.

Cook the pancakes

  1. Heat a skillet.

  2. Pour a small amount of batter into the skillet to form a pancake.

  3. Fry the pancake until pale yellow.

  4. Fold each pancake once.

  5. Roll each folded pancake slightly.

  6. Cut each rolled pancake into strips half an inch wide.

Serve

  1. Place the strips in a soup tureen.

  2. Pour the hot, seasoned stock over the strips.

  3. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Forms the main structure of the batter once it is mixed with liquid.
Eggs
Bind the batter and help the pancakes set firm when fried.
Milk
Thins the batter to a smooth, pourable consistency for thin pancakes.

The step that matters

Pour a small amount of batter into the skillet. Too much batter makes a thick, doughy pancake that will not fold or cut cleanly into strips. A thin layer cooks through evenly and stays tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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