Mum's FlapJacks

Sue Fitzpatrick


This was a favourite of everyone who ate them lol My husband would always ask Mum when she was baking next.

These were a traditional breakfast whenever Mum made buns. Mum used to save a batch of fresh dough from making buns the day before. See "Mum's Buns & Cinnamon Bun" recipe.

I tried the frozen bread dough, thawed and risen and it worked ok), but try the traditional method with fresh dough sometime to get the original yummy flavour I remember.


★★★★★ 2 votes

a family of 7 or as many as you want, depending on how much dough is prepared in advance
Pan Fry


How to Make Mum's FlapJacks


  1. In a large skillet heat enough lard (yes, lard! ) to give a good layer in the pan when melted. The lard must be HOT.
  2. Take some bread dough and roll it out on a board or countertop to a thickness of about ½ to ¾ “.
  3. Just use a sharp knife and slice the dough into strips that will fit into your frying pan (about 2” wide and 4 - 6“ long) Score each strip 3 or 4 times to allow it to breath while frying.
  4. Fry bread dough in HOT lard on both sides till golden. This doesn't take long, maybe a couple of minutes. Keep an eye on it so it doesn’t burn. The dough should be floating similar to a deep fry, not resting on the bottom of the pan.

    Replenish lard with every few batches to maintain levels.

    Remember - HOT lard deserves respect and watchful eyes!
  5. Serve with golden corn syrup or pancake accessories. MMMMMM very yummy and extremely filling.
  6. Mum would stand at the stove and continually make these until everyone was "FULL" lol She was making them for 7 and everyone would get 4 - 6 (or more). Then she would sit down and have hers :)

    She always kept enough dough aside when making buns to make these as well. xo

Printable Recipe Card

About Mum's FlapJacks

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: Canadian
Hashtags: #dough #fry #lard

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