1.5 cups (375 mL) flour
3 tsp (15 mL) baking powder
¾ cup (175 mL) plus 1-2 tbsp (15-30 mL) water, depending on consistency
3 tbsp (45 mL) margarine
Brown Sugar Sauce
¼ cup (50 mL) brown sugar
1 cup (250 mL) cold water
1 tbsp (15 mL) cornstarch
1 tsp (5 mL) margarine
1 tsp (5 mL) vanilla or 2 tsp (10 mL) rum
Combine flour, baking powder and salt. Add water and stir; batter should be thicker than pancake batter and almost as thick as bread dough, but still spoon-able (use the extra tablespoon or two of water, if necessary, to get the right consistency).
Heat 1 tbsp (15 mL) margarine in a frying pan. Spoon 4 dollops of the batter onto the pan and fry until the edges begin to brown. Flip and cook until golden. Remove from heat. Repeat until you’ve used all the batter. Makes 12 servings.
To make Brown Sugar Sauce: In a medium saucepan, combine brown sugar, water and cornstarch. Bring to a boil, then add margarine and vanilla or rum. Serve on top of flummies.
Note: Pete says flummies are best served with her homemade bakeapple sauce, but her recipe is top secret! She says Pure Labrador Cloudberry (aka Bakeapple) Sauce, made in Forteau, NL, is also acceptable, but if you can’t get your hands on that, Brown Sugar Sauce is the next best option.