Viennese pancake soup

I often bring cook books from my travels. Today we’re cooking a Viennese traditional soup with pancakes.

photo(3) photo(1)

100g low protein baking mix
200ml liquid low protein milk substitute
2 tsp egg replacer
½ tsp salt
1 tsp vegetable oil
1 tbsp sugar
250ml broth (original recipe calls for beef broth, I used vegetable broth)
2 tsp fresh parsley

In a deep bowl mix baking mix, egg replacer, salt, sugar and oil. While mixing gradually add milk substitute until you get runny pancake batter. Bake the pancakes form both sides on a well greased hot pan. Then roll the pancakes into rolls and cut with a sharp knife into thin strips. Place the strips into a soup bowl, pour over hot broth and garnish with fresh parsley. For extra calories add a tablespoon of butter.

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