Best Big Johns Calgary Stampede Flap Jacks Recipes

Big John's Calgary Stampede Flap-Jacks image

Provided by Big John

Categories Breakfast

Time 21m

Yield 8 Flapjacks

Number Of Ingredients 8

4 slices pepper bacon, thick cut
2 cups all-purpose flour
1 1/2 cups milk
2 large eggs, slightly beaten
1/4 cup butter, melted
4 tablespoons sugar
3 tablespoons baking powder
1 teaspoon salt

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.

Nutrition Facts : Calories 257.1, Fat 10.7, SaturatedFat 5.7, Cholesterol 70.9, Sodium 824, Carbohydrate 33.6, Fiber 0.8, Sugar 6.4, Protein 6.8

Flapjacks image

Provided by Food Network Kitchen

Categories dessert

Time 25m

Yield about a dozen 4-inch wide pancakes

Number Of Ingredients 9

1 3/4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
1/8 teaspoon freshly ground nutmeg
3 tablespoons unsalted butter, plus more as needed
2 large eggs, room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon vanilla extract

Steps:

In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
In another bowl, beat the eggs and then whisk in the milk and vanilla.
Melt the butter in a large cast-iron skillet or griddle over medium to medium-low heat.
Whisk the butter into the milk mixture, add to the flour mixture, and whisk until a thick batter is just formed.
Keeping the skillet at medium to medium low heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make one or two more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.

Big John's Stampede Chicken image

Provided by Big John

Categories Chicken

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 14

6 whole chicken breasts, boneless
1 whole onion, chopped
1 teaspoon thyme
1 teaspoon parsley
2 whole green bell peppers, seeded and chopped
1 whole red bell pepper, seeded and chopped
2 whole tomatoes, chopped
1/2 teaspoon rosemary
1 clove garlic, crushed
salt and black pepper
1/4 cup soy sauce
1/4 cup lime juice
1/4 cup oil
2 tablespoons sugar

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.