Slappers

Colleen Sowa

By
@colleenlucky7

This is an old English/Irish recipe and I don't know why they are called slappers for sure... but in the olden days, they were cooked one at a time... and flipped in the air and caught back in the pan making a "slapping sound". In modern times, we just flip them over with a spatula.

They are cooked oblong rather than round. They can be wrapped around a fried sausage, or put a boneless pork chop between two of them.

This is a breakfast meal, though it is good anytime. Eat them like pancakes or roll them up with jam and eat as a finger food.


Featured Pinch Tips Video

Comments:

Serves:

(depends on the size of the slappers you make)

Prep:

9 Hr 15 Min

Cook:

25 Min

Method:

Griddle

Ingredients

SLAPPERS

2 c
corn meal
1/2 tsp
salt
2 Tbsp
butter (melted)
boiling water (enough tojust moisten)
3 large
eggs (well beaten)
1 c
milk
1 c
flour
1 tsp
baking powder

ADDITIONAL INGREDIENTS

butter, syrup, jam or jelly,

Directions Step-By-Step

1
Put corn meal, salt and melted butter in a bowl. Stirring, add boiling water slowly to moisten the corn meal (but not soggy). Cover and set aside overnight. In the morning: add well beaten eggs, milk, flour and baking powder. This will be a thick batter.
2
Buttered griddle.
3
Using a large stirring spoon, put a spoonful on a greased griddle over Medium heat in an oblong shape instead of a round shape. Cook until half cooked. Flip over like you do for pancakes, cook until done.
4
Quickly butter both sides of the slappers as you stack them on a platter.
5
*** Serve with fried pork chops or fried sausages.

*** Serve with syrup, jam, or jelly.

About this Recipe

Course/Dish: Other Breakfast, Flatbreads
Main Ingredient: Flour
Regional Style: English