Flädle

German pancake soup

Flädle is a traditional German dish consisting of thinly sliced pancakes, often served in a clear broth. It is particularly popular in the regions of Baden-Württemberg and Bavaria. The dish is known for its simplicity and comforting qualities, making it a staple in many German households.

Preparation

Flädle is made by preparing a basic pancake batter, which typically includes eggs, flour, milk, and a pinch of salt. The batter is poured into a hot, greased pan and cooked until golden brown on both sides. Once cooked, the pancakes are rolled up and sliced into thin strips.

The sliced pancakes are then added to a hot, clear broth, often made from beef or vegetable stock. The broth is usually seasoned with herbs such as parsley or chives, enhancing the flavor of the dish.

Serving

Flädle is traditionally served as a starter or a light meal. It is often accompanied by a side of fresh bread or a simple salad. The dish is appreciated for its versatility, as it can be adapted with various ingredients to suit personal tastes.

Cultural Significance

In southern Germany, Flädle is a beloved comfort food, often associated with home cooking and family gatherings. It is a common feature at local festivals and is frequently found on the menu of traditional German restaurants.

Variations

While the classic Flädle is served in a clear broth, there are several regional variations. In some areas, the pancakes may be flavored with herbs or spices before cooking. Additionally, the broth can be enriched with vegetables or meat to create a heartier dish.

Related pages

• German cuisine
• Pancake
• Soup

Gallery

Frittatensuppe, a dish similar to Flädle, served in a clear broth