Flummies are sometimes called ‘Trapper’s Bread” as it was a staple used by Labrador trappers as they tended their trap lines. There are some who refer to it as stove cakes. It is similar to bannock.
This recipe can be increased or decreased depending on how many people you are feeding. My sister (Pete Barrett) has fed as many as 150 or more tourists on guided kayaking trips in the Labrador Sea – a stopover at the Wonderstrand with open fire and cast iron frying pan. There’s nothing quite like it.
Flummies or Stove Cakes
Ingredients
1 cup flour
2 tsp baking powder
1/4 tsp salt
1/3 cup water (to pasty consistency)
Margarine (for frying)
Optional:
Add 1 tsp cinnamon & ½ cup raisins
Or
Add garlic and spices
Shredded cheese
Directions
Combine dry ingredients and add water. Stir. It should have a thick, pasty consistency. Use an extra tablespoon of water or flour – whatever is needed to get the right consistency. Melt margarine or butter in frying pan, Spoon batter into medium hot pan. Fry until golden on both sides. Butter or serve with brown sugar sauce.
You can add whatever you like to Flummies; I usually add the cinnamon, sugar and raisins – perfect substitute for bagels. Kids love them plain or with garlic and cheese.
I prepare flummie mix (dry ingredients only) in bulk making sure there’s a couple of cups of the mix in my emergency kit when hiking or travelling.
These make a perfect lunch when friends drop by unexpectedly. You can use the batter to make pan fried pizzas, use it as a substitute for bread rolls or nann bread … just use your imagination
