Before it really starts, prepare the pancake batter so that it can swell nicely. To do this, stir the flour with milk, eggs and a pinch of salt until smooth.
Here we go: To cook this southern Lower Saxon classic, we originally used canned beans, which were already cooked. Since fewer and fewer beans are available in this form, you can also cook fresh beans (frozen is also possible), which have been chopped in the food processor or with a knife, with the savory and lovage in about 1/5 of the broth until firm to the bite . The term Schnippel Bean also comes from chopping or chopping.
At the same time, leave out the bacon cubes in a large saucepan without fat and add the onions. If necessary, add a little more butter. Then add the cooked beans and deglaze with the rest of the stock. Add the potatoes cut into cubes. Season to taste with salt and pepper.
While the soup is simmering gently (20-30 minutes), bake the pancakes. To do this, add a dash of mineral water to the dough, stir well and bake golden-brown pancakes in heated butter from a ladle full of dough.
Then quarter the pancakes or serve in small pieces, as you like, in the soup, which has been seasoned with vinegar, sugar, salt and pepper.
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