Aromatic frittata soup made from fine broth and pancake strings. Vegan interpreted, Austrian classic. A wonderful, filling dish for every day. Ideal as an appetizer or light lunch or dinner. Gluten free option, lactose free.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Cooling time 4 hourshours
Total Time 4 hourshours20 minutesminutes
Servings 4Servings
Calories 145kcal
Ingredients
1LiterVegetable brothI use a ready-made organic soup powder, alternatively cook broth from greens
In a baking bowl, add vegetable milk, flour, chickpea flour, baking powder and salt. Using a hand mixer or whisk, blend until smooth, which should be much more liquid than a cake batter. Set aside.
200 ml Plant milk, 100 g Spelt flour, 10 g Chickpeas flour, ½ tbspn Baking powder, 1 strong pinch of salt
Put pan on the stove, heat and pour a small amount of oil. Pour about a ladleful of pancake batter into the pan and spread evenly.
Frying oil or other high heat oil for baking out
Bake for about 2-3 minutes until the surface of the pancake is almost cooked through. Using a spatula, carefully loosen batter from pan around edges, drive under batter and flip in one quick motion. Bake for another minute and transfer to a plate. Continue until the dough is used up.
Allow pancakes to cool and set for at least 4 hours or preferably overnight.
Just before serving, make vegetable broth from one liter of water and vegetable broth powder. With regard to the dosage, please observe the packaging instructions.
1 Liter Vegetable broth
Once the broth is hot, roll up cold pancakes and cut into thin strips.
Put pancake strips in plates and pour hot broth over them. Refine with chives or parsley and enjoy!
Chives, parsley
NOTE: Do not cook pancake strips in the broth in any case, otherwise they lose their shape and are no longer firm to the bite.
Vegetable broth without pancake strips can be stored up to 5 days in an airtight container. Pancakes without broth can be stored in an airtight container in the refrigerator for up to 3 days.