slappers
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.
prep time
9 Hr 15 Min
cook time
25 Min
method
Griddle
yield
(depends on the size of the slappers you make)
Ingredients
- SLAPPERS
- 2 cups corn meal
- 1/2 teaspoon salt
- 2 tablespoons butter (melted)
- - boiling water (enough tojust moisten)
- 3 large eggs (well beaten)
- 1 cup milk
- 1 cup flour
- 1 teaspoon baking powder
- ADDITIONAL INGREDIENTS
- - butter, syrup, jam or jelly,
How To Make slappers
-
Step 1Put 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. -
Step 2Buttered griddle.
-
Step 3Using 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.
-
Step 4Quickly butter both sides of the slappers as you stack them on a platter.
-
Step 5*** Serve with fried pork chops or fried sausages. *** Serve with syrup, jam, or jelly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Category:
Flatbreads
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Heirloom
Method:
Griddle
Culture:
English
Ingredient:
Flour
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