Big John's Calgary Stampede Flap-Jacks

“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!!”
READY IN:
21mins
YIELD:
8 Flapjacks
UNITS:
US

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.

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