Colleen Sowa


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.


★★★★★ 3 votes

(depends on the size of the slappers you make)
9 Hr 15 Min
25 Min



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

  • ·
    butter, syrup, jam or jelly,

How to Make Slappers


  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.

Printable Recipe Card

About Slappers

Main Ingredient: Flour
Regional Style: English

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