If you haven't heard already, this year we celebrate 100 years of flapjack flipping fun with the Calgary Stampede! 1923 to 2023 - a grand century of tradition building, memory making, community gathering and stacks of pancake goodness.....and stickiness!
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.
Recipe
Yield
@ 16 medium to large pancakes
Prep Time
8 minutes gathering and mixing
Cook Time
10 minutes of pan frying
Total Time
18 minutes
Yield
@ 16 medium to large pancakes
Prep Time
8 minutes gathering and whisking!
Cook Time
10 minutes
of pan frying
Total Time
18 minutes
Ingredients:
- 1 box of Calamity Jane OR Homestyle Traditional OR French Vanilla Pancake & Waffle Mix
- 2 Large Eggs
- 2 Tablespoons of melted butter or choice oil
- 1 1/2 Cups of Mead or Beer! We used Fallentimber's Honey Mead
- 1/4 Cup of Sunflower Seeds
- 1/4 Cup of Toffee Bits
- 1/4 Cup of Buckwheat
- 2 tsp of Vanilla (unless you are using our French Vanilla Mix!)
- 1 Teaspoon of Cayenne Pepper
Tips & Tricks:
- Want extra grit!? Add a fist full of nuts or chocolate chips!
- Other spices may be used to change the profile if desired. Cinnamon, nutmeg, etc
Directions:
- 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!)
- 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!
- Make the pancakes, flip to the other side once the batter is bubbling.
- Plate 'em, serve 'em hot with butter, Whisky Sauce and Saskatoon Gin jam (optional)
Whisky Sauce Recipe can be found HERE!