Pancake Soup Flädlesuppe

Put the flour in a bowl or measuring jug, add the milk and egg and whisk until well combined and no lumps remain.

Brush a small to medium pan with a little vegetable oil and warm it over medium heat.

Pour about a fifth to a quarter of the mixture into the pan and immediately lift the pan from the heat. Swirl the mixture round, tilting the pan to one side then turning it so a thin layer forms over the bottom.

Cook for a couple of minutes until the edges start to curl up. Loosen the pancake from the bottom of the pan, flip it carefully and cook another 30 seconds or so until it browns lightly on the other side.

Remove the pancake from the pan, let it sit until it can be handled, then roll it up and set aside. Repeat with the rest of the mixture.

Let the pancakes rest while you warm the stock and slice the chives finely.

Once cool, cut each pancake into thin slices and place the slices, still rolled, in a soup bowl, about 1 pancake per bowl. Pour the hot stock over and top with chives.