Bucked Off & Battered Stampede Pancakes
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!
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)