Pancake Soup
Transform your soup game with this whimsical and comforting Pancake Soup, a delightful fusion of warm broth and mini, golden pancake bites. Perfect for cozy evenings, this creative recipe starts with fluffy, bite-sized pancakes made from scratch, then pairs them with a hearty, vegetable-infused chicken or vegetable broth. Each bowl is a stunning medley of soft, sautéed carrots, celery, and onions, accented by the rich flavor of garlic and finished with a sprinkle of fresh parsley. Ready in just 40 minutes, this unique and family-friendly dish combines the nostalgic allure of pancakes with the warming embrace of soup. Serve it as a crowd-pleasing appetizer or a light main course—it's comfort food reimagined!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 1 egg
- 1 teaspoon baking powder
- 1 tablespoon granulated sugar
- 0.25 teaspoon salt
- 2 tablespoons unsalted butter
- 4 cups chicken or vegetable broth
- 1 medium carrot, diced
- 1 celery stalk, diced
- 0.5 medium onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons parsley, chopped (for garnish)
- 0.25 teaspoon black pepper
Instructions
In a medium mixing bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate bowl, whisk the milk, egg, and melted butter until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined to form a pancake batter. Do not overmix.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Spoon small amounts of the pancake batter (about 2-3 inches in diameter) onto the hot surface. Cook for about 1-2 minutes per side, or until golden brown. Set the mini pancakes aside on a plate.
In a large saucepan, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for 5 minutes, or until softened.
Add the minced garlic and sauté for another 30 seconds, until fragrant.
Pour in the chicken or vegetable broth and bring to a simmer. Add black pepper to taste.
Simmer the broth for 10 minutes to allow the vegetables to fully soften and flavors to meld.
Ladle the hot soup into bowls and add the mini pancakes on top or to the side.
Garnish with chopped parsley and serve immediately. Enjoy your pancake soup warm!
Nutrition Facts
Calories |
1158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 4796 mg | 209% | |
| Total Carbohydrate | 137.2 g | 50% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 33.3 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 470 mg | 36% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1264 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
