That's today's breakfast, a dish popular in Bavaria and Austria. It's a thick pancake that you fry in butter and that you pick apart and fry some more. The batter (flour, milk, eggs, pinch salt and NOTHING else) is a little thicker and contains more egg than a typical pancake batter. I just wing the amounts and do no measuring at all. This dish is usually eaten with fresh fruit or berries (blueberries, lingonberries, strawberries are commonly used) apple sauce, compote etc. maple syrup etc works of course, too. I fried some apples and added those.