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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is my MIL's recipe that she has made for years. My whole family loves it. DH even loves putting jam and a sprinkle of sugar on the pancakes. He rolls them up and will eat them for breakfast. They are like a crepe. Some people like to just put the broth over the cut pancakes others like it with the veggies. Ingredients:
1 beef soup bone (i have used beef short ribs) |
1 tomato, small, diced |
2 green onions, finely sliced |
1 clove, whole |
2 peppercorns |
1/2 small bay leaf |
1 medium carrot, sliced |
1 celery heart, sliced |
2 beef bouillon cubes |
2 eggs |
6 tablespoons flour |
2/3 cup milk |
1/8 teaspoon salt |
Directions:
1. Prepare pancakes while soup is simmering.
2. To prepare soup put all ingredients except beef bouillon cubes into a 3 quart pot.
3. Pour enough water to cover about 1 inch from top.
4. Bring to a boil.
5. Lower heat to a simmer and simmer for 45 minutes.
6. Put in the beef bouillon cubes and salt and pepper to taste.
7. Cook 5 minutes longer.
8. Remove bay leaf and soup bone.
9. To prepare pancakes put all ingredients into a medium bowl and stir well.
10. Let stand for 15 minutes.
11. Heat a small amount of oil in a large skillet.
12. Cook pancakes flipping when top dries out.
13. Remove from skillet onto paper towels.
14. Roll up pancakes and let cool.
15. Cut pancakes into thin slices.
16. Put pancakes in bottom of soup bowl and top with soup.
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