Pancake Soup
Ingredients
Directions
Prepare the soup
Prepare the stock and bring it to a boil.
Make the pancakes
Make pancakes with a plain batter, seasoning with salt, pepper, and herbs, and fry in minimal fat.
Drain the pancakes between paper towels and cut them into strips, squares, or diamonds.
Serve
Add the pancake pieces to the boiling stock and cook for 5 minutes.
Serve immediately.
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
What each ingredient does
- Pancakes
- Provide the main body of the soup, cut into pieces that hold their shape in the broth.
- Clear stock
- Forms the liquid base of the soup and carries the seasoning.
The step that matters
Adding the pancake pieces to the boiling stock. Pancake pieces are thin and delicate, so they can turn soggy if left too long in liquid. Keeping the timing short, as the record states, helps them stay tender but intact.
“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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