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German Pancake Soup

A soup made with pancakes cut 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 flour, salt, and milk to form a batter.

  2. Stir in the beaten eggs until the mixture is the consistency of cream.

Cook and cut the pancakes

  1. Cook pancakes in a skillet until they are very pale yellow.

  2. Place each pancake on a board, fold it over once, and roll it slightly.

  3. Cut the rolled pancakes into strips half an inch wide.

Serve

  1. Place the strips in a soup tureen and pour the hot, seasoned stock over them.

  2. 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

Flour
Forms the batter's structure once it sets in the skillet.
Eggs
Bind the batter and help the pancakes hold their shape.
Milk
Adds moisture so the flour forms a pourable batter.
Good stock
Provides the savory liquid that the pancake strips soak in.

The step that matters

Cooking the pancakes only until pale yellow. Pancakes cooked past pale yellow brown and turn firm and dry. Keeping them pale keeps them tender, so they stay soft when they soak in the hot stock.

“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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