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slappers

(3 ratings)
colleenlucky7 avatar
Recipe by
Colleen Sowa
@colleenlucky7
La Crosse, WI

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 ratings)
yield serving(s)
prep time 9 Hr 15 Min
cook time 25 Min
method Griddle

Ingredients For slappers

  • SLAPPERS
  • 2 c
    corn meal
  • 1/2 tsp
    salt
  • 2 Tbsp
    butter (melted)
  • boiling water (enough tojust moisten)
  • 3 lg
    eggs (well beaten)
  • 1 c
    milk
  • 1 c
    flour
  • 1 tsp
    baking powder
  • ADDITIONAL INGREDIENTS
  • butter, syrup, jam or jelly,

How To Make slappers

  • Batter
    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.
  • flappers!
    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.
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