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


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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


  • 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.
  • 2Buttered griddle.
  • 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.
  • 4Quickly 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

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

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