In Austria, thin strips of palatschinken served in clear broth are called Frittaten.
The preparation begins with palatschinken, Austria’s thin, delicate pancakes. Once cooked and cooled, a pancake is rolled tightly and sliced into narrow ribbons. These strips are added to a clear beef broth shortly before serving, often with chopped chives. The finished soup is known as Frittatensuppe.
The name is specifically Austrian, while related German-speaking regions use different terms. In Swabia and Baden, the same pancake strips are generally called Flädle, and the soup is Flädlesuppe. Bavaria commonly uses Pfannkuchensuppe. That regional vocabulary explains why Flädle can look like a plausible answer, but it is not the standard Austrian term.
Frittaten is plural: the singular strip or pancake piece may be called a Frittate. The word is related to Italian frittata, reflecting the shared idea of an egg-based pan-cooked preparation, although Frittaten themselves are sliced pancakes rather than an Italian frittata omelette.