Best Big Johns Calgary Stampede Flap Jacks Recipes

BIG JOHN'S STEAK AND ONION SUB

Steps:

• Slice bun 2/3 through lengthwise and spread open.
• Place cheese slices on bun.
• Heat skillet or grill to medium to high heat.
• Stir fry steak and onions until cooked through.
• Salt and pepper to taste while cooking.
• Place cooked steak and onions immediately onto bun.
• Top with the mushrooms and peppers to taste.

BIG JOHN'S STAMPEDE CHICKEN

Steps:

• Put chicken in a shallow bowl and add onion, thyme, parsley, bell peppers, tomatoes, rosemary, garlic, salt and peppers, soy sauce and lime juice.
• Let stand at least 2 hours, turning to coat.
• Heat oil in a heavy skillet.
• Add sugar and let it brown and bubble.
• Add chicken and let it brown thoroughly, about 10 minutes, turning to brown evenly.
• Add marinade and cook on low heat, covered, until tender: about 45 minutes.

BIG JOHN'S CALGARY STAMPEDE FLAP-JACKS

Steps:

• Heat griddle to 375.
• Cut bacon slices in half and cook on griddle to desired crispness and set aside. Retain the bacon fat in a bowl.
• Combine all dry ingredients in a large bowl.
• Beat egg into milk until well combined.
• Pour egg/milk combination and melted butter into dry mixture and mix until smooth.
• 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.
• Using a soup ladle, add one scoop of batter over each bacon piece.
• Grill until bubbles pop on the surface of the flapjack then flip and grill until light brown.