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Pancake Soup

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“I think this is unique! It uses leftover pancakes from "Bavarian Pancakes" to make a delicious soup. Grandma used to make this for the grandkids (including me!) all the time. One grandchild nicknamed her "Soup Grandma". :) The ingredients for the Bavarian Pancakes below are for a half batch, which makes about 4 pancakes. Use 3-4 pancakes in the recipe.”
READY IN:
20mins
SERVES:
8-10
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. For Pancakes:.
  2. Mix all ingredients; don't over beat. Mix may have some lumps.
  3. 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.
  4. For Soup:.
  5. Place chicken broth and onion powder in a saucepan and bring to a boil.
  6. Take individual pancakes and roll them up into a fairly tight roll; cut off thin slices to form a shape that resembles linguine.
  7. Add "noodles" and salt, to taste, to soup and simmer for 3 minutes or to desired temperature.

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