The famous Stampede Pancake Breakfasts we know of today, that gather community and camaraderie, first started way back in 1923 by a fella affectionally nick named Wildhorse Jack. Jack Morton was a rancher, who supplied much of the stock for the Calgary Stampede Rodeo and also attempted to compete. When he would lose, he pulled up his boot spurs and flipped pancakes downtown Calgary and jovially hosted a community breakfast the very next day! And hence the spirit and tradition of the Pancake Breakfast was born! (If you’re interested in learning more about Wildhorse Jack, check out this book authored by his granddaughter – Flip Flop FlapJack.)
In that spirit and tradition, we are sharing a nitty gritty, hearty, yukaflux of a recipe packed full of local barrelled delights finished with a kick of sweet heat to boot! We call this one Bucked Off and Battered – and it’s sure to get you back in the saddle again!
This hearty helping of hotcakeness features a local round up including our Calamity Jane Pancake and Waffle Mix, a buttery whisky sauce made with Eau Claire Distillery’s Stampede Canadian Rye Whisky, Fallentimber Meadery’s Hopped Mead, a slather of Preserved Saskatoon Gin Jam, along with a fist full of sunflower seeds, buckwheat, toffee bits and a smack-dab of cayenne.
Bucked Off & Battered Stampede Pancakes
Equipment
- 1 Large Mixing Bowl
- 1 Wooden Spoon
- 1 Hot Griddle or Waffle Maker if desired
- 1 Flipper | Spatula
- 1 Measuring Cups & Spoons
Ingredients
- 1 box of Calamity Jane Pancake & Waffle Mix OR Homestyle Traditional OR French Vanilla Pancake & Waffle Mix {OR 2 CUPS of All Purpose Breakfast & Baking Blend}
- 2 Large Eggs
- 2 Tablespoons of melted butter or choice oil {Or choice oil}
- 1 1/2 Cups of Mead or a light Beer! We used Fallentimber's Honey Mead
- 1/4 Cup of Sunflower Seeds {lightly crushed}
- 1/4 Cup of Toffee Bits
- 1/4 Cup of Buckwheat Flakes {OR Quick Oats} {OR Quick Oats}
- 2 tsp of Vanilla Extract Unless you are using our French Vanilla Mix!
- 1/2 to 1 Teaspoon of Cayenne Pepper {to taste!} {to taste!}
Instructions
- Empty the pancake mix into a medium to large mixing bowl.
- Make according to directions HOWEVER use the ingredient additions as listed with this recipe – the eggs and butter {or choice oil}, and the mead or beer {no milk needed!!}
- Stir in the sunflower seeds, the toffee bits, buckwheat, cayenne pepper and vanilla {optional}
- Set the mix aside for about 5 to 10 minutes to “rest and rise!”
- Heat up and prepare your griddle! We used extra butter to make these a wee bit crispier!
- Scoop the batter onto the griddle and cook the pancakes, flip to the other side once the batter is bubbling.
- Plate 'em, serve 'em hot with splat of butter, a healthy dose of Whisky Sauce and a scoop of Saskatoon Gin jam (optional)
