My grandmother made something very like this, but she cut them into little pieces in the skillet before she served them with grape jelly. For some reason she called this "eye poker". Has anyone heard of something like this?

Five Stars for keeping the lost art of Eihrkuchen alive! Husband's grandmother was all German. She always had bacon fried but the secret she taught me was to use at least 8 eggs and just barely scramble them then pour half qt of whole milk in. Then the flour was measured on two heaping cooking spoons and slightly packed. Flop the flour onto the milk and eggs. Fry in non-stick pan or trusted cast iron. Using the big spoon you grab a small amount of flour with the milk and eggs and lay it on the hot pan. Supposed to be lumps that you flick open with your trusted spatula. Flip when it bubbles. A lost art and not many know it. We had butter and fresh strawberry freezer jam. It takes practice but there is always willing testers. Thank you!