Pancake Soup Recipes

GERMAN PANCAKE SOUP

Steps:

• Prepare pancakes while soup is simmering.
• To prepare soup put all ingredients except beef bouillon cubes into a 3 quart pot.
• Pour enough water to cover about 1 inch from top.
• Bring to a boil.
• Lower heat to a simmer and simmer for 45 minutes.
• Put in the beef bouillon cubes and salt and pepper to taste.
• Cook 5 minutes longer.
• Remove bay leaf and soup bone.
• To prepare pancakes put all ingredients into a medium bowl and stir well.
• Let stand for 15 minutes.
• Heat a small amount of oil in a large skillet.
• Cook pancakes flipping when top dries out.
• Remove from skillet onto paper towels.
• Roll up pancakes and let cool.
• Cut pancakes into thin slices.
• Put pancakes in bottom of soup bowl and top with soup.

PANCAKE SOUP

Steps:

• For Pancakes:.
• Mix all ingredients; don't over beat. Mix may have some lumps.
• Heat skillet and melt butter. Pour about 1/2 cup mix in circle into skillet and fry until bubbly. Turn over and fry until light brown.
• For Soup:.
• Place chicken broth and onion powder in a saucepan and bring to a boil.
• Take individual pancakes and roll them up into a fairly tight roll; cut off thin slices to form a shape that resembles linguine.
• Add "noodles" and salt, to taste, to soup and simmer for 3 minutes or to desired temperature.

SOUFFLE PANCAKE

Steps:

• Set a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C).
• Melt butter in a 12-inch oven-proof skillet over low heat, 3 to 5 minutes. Remove from heat.
• Separate eggs, placing egg whites in a large bowl and egg yolks in a medium bowl. Add flour, milk, sugar, lemon juice, salt, baking soda, and vanilla extract to the bowl of yolks. Add 3 tablespoons melted butter; lightly mix into a slightly lumpy batter. Let batter rest while whipping egg whites.
• Whisk egg whites into stiff peaks using a wire whisk or electric mixer. Gently fold batter into the egg whites.
• Return the skillet to medium-high heat. Pour in batter just before butter starts to brown. Cook until slightly set, 2 to 3 minutes. Drop in sliced strawberries until they are mostly submerged.
• Transfer the skillet to the oven. Bake souffle until top is light brown and center is set and doesn't jiggle when shaken, about 25 minutes. Broil until top is dark brown in color, about 2 minutes.
• Slide pancake onto a plate and sprinkle confectioners' sugar on top.

ABSOLUTE BEST PANCAKE SYRUP

Steps:

• Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.

PANCAKE SYRUP

Steps:

• In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers.