Flädlesuppe (Swabian Pancake Soup)

• 750 ml Beef stock
• 70 g Plain flour
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 2 Egg
• 150 ml Whole milk
• 1 tbsp Sunflower oil
• 10 g Unsalted butter
• 10 g Fresh chives

1. Pour the beef stock into a saucepan and bring it to a gentle simmer over a low heat. Keep it hot while you make the pancakes, without letting it boil hard.
2. Put the plain flour, fine sea salt and black pepper in a mixing bowl. Whisk in the eggs, then gradually whisk in the whole milk until you have a smooth, pourable batter.
3. Heat a frying pan over a medium heat and brush with a little sunflower oil. Pour in a thin layer of batter and cook for 45 to 60 seconds until set and lightly golden underneath, then flip and cook 20 to 30 seconds more. Repeat with the remaining batter, oiling the pan as needed.
4. Stack the pancakes and roll them up, then slice into thin ribbons. Keep the ribbons loose so they do not clump together.
5. Stir the unsalted butter into the hot stock until melted. Add the pancake ribbons and warm through for 1 to 2 minutes, just until heated.
6. Finely slice the fresh chives and stir most of them into the soup. Ladle into bowls and scatter over the remaining chives to serve.

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