Pancake Strips in Herb Broth
Soup
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Cook Time
35 min
Servings
4
Difficulty
Easy
Prep Time
15 Min
Description
These pancake strips in herb broth are a wonderfully warming dish that is quick to prepare and tastes good to the whole family. I like to make them when it's cold outside, because the herbs and warm broth simply do good. The pancakes are refined with sesame, which gives them a slightly nutty note. The dish is vegetarian and can be easily varied with fresh herbs from the garden. An absolute feel-good dish that is on the table in no time!
Ingredients (10 ingredients)
-
1 piece Egg
-
50 g Flour
-
100 ml Milk
-
1 pinch Salt
-
2 tbsp Herbs, mixed
-
2 tbsp Oil
-
2 tbsp Sesame
-
1 piece Onion
-
1 tbsp Oil
-
1 l Vegetable broth
Preparation (6 steps)
Prepare dough
Put 1 egg, 50 g flour, 100 ml milk, 1 pinch of salt and 2 tbsp mixed herbs into the mixing bowl and mix for 20 sec/speed 4 until smooth.
Bake pancakes
Heat 2 tbsp oil in a small pan. Bake 3 small, thin pancakes from the dough, sprinkling the pancakes with 2 tbsp sesame seeds shortly before they set.
Chop onion
Peel and quarter 1 onion and place in the mixing bowl. Chop for 3 sec/speed 5.
Sauté onion
Add 1 tbsp oil to the onions in the mixing bowl and sauté for 3 min/120°C/speed 1.
Boil broth
Add 1 liter of vegetable broth to the onions in the mixing bowl and bring to the boil for 5 min/100°C/speed 1.
Finish soup
Cut the pancakes into strips and add to the hot broth in the mixing bowl. Let it steep for 2 min/90°C/gentle stir setting.
Finished cooking? Great! 🎉
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Created by
Laura Wagner
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Allergens
- Gluten-containing cereals
- Eggs
- Milk
- Sesame seeds
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