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.
How to Make Mum's FlapJacks
- In a large skillet heat enough lard (yes, lard! ) to give a good layer in the pan when melted. The lard must be HOT.
- Take some bread dough and roll it out on a board or countertop to a thickness of about ½ to ¾ “.
- 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.
- 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!
- Serve with golden corn syrup or pancake accessories. MMMMMM very yummy and extremely filling.
- 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