Big John's Calgary Stampede Flap-Jacks

Total Time
21mins
Prep 15 mins
Cook 6 mins

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!!

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

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}