Clear Broth Soup with Thin Pancake Strips

Prepare the Pancake Batter: In a medium bowl, whisk together the all-purpose flour, milk, egg, and 1/4 teaspoon of salt until smooth. The batter should be thin. Let it rest for 10 minutes.

Cook the Pancakes: Heat a non-stick pan over medium heat (around 180°C) and add a small knob of butter or a drizzle of oil. Pour a small amount of batter into the pan, swirling to create a very thin pancake. Cook for 1-2 minutes per side until golden brown. Repeat with the remaining batter, stacking the cooked pancakes.

Slice the Pancakes: Once all pancakes are cooked and slightly cooled, roll them up tightly and slice them into very thin strips (about 2-3 mm wide). Set aside.

Heat the Broth: In a separate pot, gently heat the vegetable broth over medium heat until it is hot but not vigorously boiling. Season with salt and pepper to taste.

Assemble the Soup: Divide the pancake strips among serving bowls.

Serve: Ladle the hot clear broth over the pancake strips. Garnish generously with freshly chopped chives and serve immediately.