Categories: Soup

Ingredients

• 3/4 c. flour
• 1 c. milk
• pinch of salt
• 2 large eggs
• 4 c. veg or beef stock
• chives, sliced

Directions

1. Mix flour, eggs and salt in a large bowl and mix until combined. Slowly add the milk 1/4 cup at a time until smooth. This will keep lumps from forming. Heat a large pan or skillet over medium-low heat and spray with cooking spray to coat the pan.

2. Ladle some of the batter in the pan and rotate the pan until the batter is covering the bottom. Cook until browned on the bottom, about 2 minutes and flip the pancake and cook until golden brown. Repeat with the rest of the batter. Se aside and allow to cool completely. If they are hot when you add them to the soup they will fall apart.

3. Meanwhile heat up vegetable stock.

4. Once the pancakes are cooled cut them in half and then into thin strips. This will cut them down so they are not so long in the soup.

5. Lay the pancake strips in the hot broth and sprinkle the chives on top.

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