← Nouns Cooking · Soup Pot

Ingredients

• 100 g plain flour
• 2 Eggs
• 150 ml Milk
• 2 tbsp sparkling water
• 1 pinch Salt
• 1 tbsp sunflower oil or butter, for frying
• 1.2 l good clear beef broth
• 1 pinch Nutmeg (optional)
• 2 tbsp Chives, snipped

Method

1. Whisk the flour, eggs, milk, sparkling water and salt into a smooth, thin batter, like single cream. Leave it to rest for 15 min.
2. Heat a non-stick frying pan over medium heat and wipe it with a little oil. Pour in a small ladle of batter and swirl to coat the base thinly.
3. Cook for 1 minute, until the edges lift and the underside is golden, then flip and cook for 30 seconds more. Repeat to make 5–6 pancakes, stacking them on a plate.
4. Meanwhile bring the broth to a simmer and season it with salt and a little nutmeg.
5. Roll each pancake up tightly and cut across into thin ribbons, about 3 mm wide.
6. Put a nest of pancake ribbons in each warm bowl, ladle the hot broth over and scatter with chives. Serve at once so the pancakes stay springy.

Tips

• Leftover pancake strips keep in the fridge for 2 days, ready for a 5-minute soup.
• Vegetable stock makes a vegetarian version; gluten-free flour works well for the pancakes. Cool leftovers quickly, refrigerate within 2 hours and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

Not Quite Nigella The Bread She Bakes The Gluten Free Austrian