Best 3 German Pancake Shreds For Clear Soups Recipes

German pancake shreds, also known as Flädle or Eierkuchen, are a versatile and delicious addition to various soups and stews. These thin, delicate pancakes are made with a simple batter of flour, eggs, milk, and salt, and are cooked in a pan until golden brown. The resulting pancakes are then cut into thin strips or shreds, and added to hot soup just before serving. The shreds add a delightful texture and flavor to the soup, making it a hearty and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

BIG GERMANS

Big Germans image

An oven pancake that puffs up and falls. It is served with a squeeze of lemon juice and powdered sugar. We also enjoy filling the indent with fresh strawberries and whipped cream. Serves 2 to 4.

Provided by JEANIE BEAN

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

5 tablespoons butter
4 eggs
¼ teaspoon salt
1 cup all-purpose flour
1 cup milk
1 tablespoon lemon juice
2 tablespoons confectioners' sugar

Steps:

Preheat oven to 425 degrees F (220 degrees C).
In a mixing bowl, combine the eggs, salt, flour and milk. (Use a blender for this step, if desired.) Melt the butter in a 9x13 inch baking pan. Pour the contents of the mixing bowl into the pan.
Bake for 15 to 20 minutes until the mixture rises. Serve at once. Sprinkle lemon juice and powdered sugar on top at the table. Add fruit or whipped cream if desired.

Nutrition Facts : Calories 358.4 calories, Carbohydrate 31.1 g, Cholesterol 229 mg, Fat 20.9 g, Fiber 0.9 g, Protein 11.7 g, SaturatedFat 11.5 g, Sodium 343.3 mg, Sugar 7 g

GERMAN POTATO PANCAKES

German Potato Pancakes image

These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup.

Provided by SWIZZLESTICKS

Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

2 eggs
2 tablespoons all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
¼ teaspoon pepper
6 medium potatoes, peeled and shredded
½ cup finely chopped onion
¼ cup vegetable oil

Steps:

In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

Nutrition Facts : Calories 283.3 calories, Carbohydrate 40.7 g, Cholesterol 62 mg, Fat 11 g, Fiber 5 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 245.5 mg, Sugar 2.4 g

GERMAN PANCAKE SHREDS (FOR CLEAR SOUPS)

German Pancake Shreds (For Clear Soups) image

This is my final recipe from Modern German Food by Roz Denny. Roz says "Soup can be an elegant, light starter to warm you & whet your appetite. Germans are great soup makers & have a wonderful variety of accompaniments including pancake shreds." With all due respect to Roz, I had to amend her recipe slightly to make this work for me but ... as shown here, these pancakes are a fun, very easy & make-ahead way to dress up a clear soup w/just a bit of meat (or veggies + potatoes as you like). Pls see my notes at the end of the prep & Enjoy !

Provided by twissis

Categories German

Time 13m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup flour
2 tablespoons flour (additional amt)
1 egg
5 ounces milk
1/2 teaspoon salt

Steps:

Whiz all ingredients to a smooth batter using a food proc or blender (I used my immersion blender).
Spray a crepe pan or like size non-stick fry pan w/PAM. Heat the pan till you feel a good heat rising when holding the palm of your hand over the pan.
Pour a sml ladle of batter in the center of the pan & work quickly to swirl it around the pan so it fills the base. Cook till the liquid disappears & the edges of the pancake begin to pull away from the pan surface.
Flip the pancake to cook the other side for just a few seconds. Shake pancake out of the pan onto a plate, set pan aside (off heat), tightly roll the pancake & set aside.
Return pan to heat & repeat process w/rest of batter. Allow pancakes to cool & cut them into 1/2-in threads. Set aside till ready to add to your soup (Batter should net 4 pancakes & the threads will be like a dense noodle or dumpling in texture).
TO SERVE: Ladle hot soup into 4 bowls & put an equal amt of threads in ea bowl. Sprinkle w/parsley & serve immediately.
NOTE RE SOUP: I used homemade chicken stock w/fat removed & sml bits of chicken left in the stock. I added 2 sliced celery ribs, 2 sml potatoes cut bite-sized & *Bjuga* (Icelandic sausage) to try to replicate the German influence. :-).

Nutrition Facts : Calories 113.9, Fat 2.8, SaturatedFat 1.3, Cholesterol 58.2, Sodium 327.3, Carbohydrate 16.8, Fiber 0.5, Sugar 0.1, Protein 4.8

### **H3. Key Ingredients** - **Pans** - German pans are usually made from cast iron or carbon steel. - Cast iron pans can be seasoned, which helps to prevent food from sticking and adds a layer of protection to the pan. - Properly seasoned pans are non-stick and relatively easy to clean. - **Oil/Butter/Lard** - All three fats can be used to cook German pancakes. - Oil and lard are less likely to burn than butter. - **Milk** - Milk adds liquid to the batter and helps to make the pancakes light and fluffy. - **Flour** - All-purpose or pastry are the most common types of store-bought all-purpose flours. - Whole-wheat or gluten-free flours can also be used. - **Baking Powder** - Baking powder is a leavening agent that helps the pancakes to rise. - **Salt** - Just a pinch is enough to help bring the flavors together. - **Eggs** - Eggs add richness and structure to the pancakes. - German pancakes call for separating the eggs and beating the whites until they are fluffy. ### **H3. Cooking German Pancakes** 1. **Preheat the pan.** - Preheat the pan over medium heat for 5 minutes. - Add a small amount of fat to the pan and swirl it around to coat the surface. 2. **Make the batter.** - While the pan is preheating, make the batter. - To make the batter, whisk together the dry ingredients in a large bowl. - In a separate bowl, whisk together the milk, eggs, and melted butter. - Pour the wet ingredients into the dry ingredients and whisk until just combined. - Do not over-stir the batter. 3. **Pour the batter into the pan.** - Pour the batter into the preheated pan. - The batter should be about ¼-inch thick. 4. **Cook the pancakes.** - Cook the pancakes for 5-7 minutes per side, or until they are golden brown and puffed up. - Do not lift the pancakes during this time or they will deflate. 5. **Serve the pancakes.** - Serve the pancakes immediately with your favorite toppings. - Some popular toppings include butter, syrup, fruit, and powdered sugar. ### **H3. German Pancake Recipe Variations** - Traditional German pancakes are made with a simple batter of milk, eggs, and a small amount of butter. - You can add other ingredients to the batter to create different flavors of pancakes. - Some popular additions include fruit, spices, and even cheese. - If you want your pancakes to be extra crispy, you can cook them in a hot skillet over high heat. - You can also bake German pancakes in the yogurt. - German pancakes can also be filled or topped with various ingredients, such as fruit, whipped cream, or even ice cream. ### **H3. German Pancake Baking and Cooking Duration** - Baking in the yogurt takes about 20 minutes at 400 degrees Fahrenheit. - Cooking in the hot skillet over high heat takes about 2-3 minutes per side. ### **H3. German Pancakes Storing and Serving.** - German pancakes can be stored in an airtight container in the refrigerator for up to 3 days. - To re-crisp, place them in a toaster or 350-oven for a few minutes. - They can also be stored in the freezer for up to 3 months. - When ready to serve, simply thaw them in the refrigerator or at room temperature. ### **H3. Final Note** German pancakes are a versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a little practice, you'll be able to make perfect German pancakes every time.