Big John's Calgary Stampede Flap-Jacks

READY IN: 21mins
Recipe by Big John

This tasty(if unhealthy)recipe is one I've used during Stampede Breakfasts for years. These are real "stick to the ribs" western flap-jacks that will wreck any diet in seconds. I've always had a large electric or very large gas griddle to use, but one that will cook 4 at a time will do as well. Can be eaten with your hands, but not with syrup!!

Top Review by averybird

I have fond memories of being a little girl and visiting my grandparents in Calgary during Stampede week. I remember we would rise very early one morning to travel downtown for the street vendor breakfast, where we ate these VERY flapjacks with a piece of bacon in the middle! In this case I had made the bacon ahead of time and forgot to save my grease. Therefore I used olive oil in the pan. Delicious! Thanks for the memories, Big John! {Made for Bargain Basement Tag}

Ingredients Nutrition


  1. Heat griddle to 375.
  2. Cut bacon slices in half and cook on griddle to desired crispness and set aside. Retain the bacon fat in a bowl.
  3. Combine all dry ingredients in a large bowl.
  4. Beat egg into milk until well combined.
  5. Pour egg/milk combination and melted butter into dry mixture and mix until smooth.
  6. Spoon a little bacon fat onto the place you will be cooking each flapjack and place one piece of bacon in each of these locations.
  7. Using a soup ladle, add one scoop of batter over each bacon piece.
  8. Grill until bubbles pop on the surface of the flapjack then flip and grill until light brown.

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