It's easy to find pancake breakfasts around Calgary during Calgary Stampede, but if you're tired of the same old plain pancakes, make this savoury and aromatic version by chef Scott Redekopp's at Yellow Door Bistro. During Stampede, Yellow Door is offering a special food menu to celebrate the greatest outdoor show on Earth.
Pull up those boots and put on a hat for Stampede eats.
In a pot over medium heat, bring the milk and dry spices/herbs to a simmer, lower heat, and allow steeping and gathering of flavours, the more time the better. Chill mixture.
Soak cornmeal in milk mixture and let sit a minimum of 3 hours.
Whisk egg yolk and sugar until frothy, then add the cornmeal and infused milk mixture and butter, and whisk just until combined.
In a separate bowl, whisk egg whites until soft peaks form and then fold a little in to the egg yolk mixture. Continue to do this until half of the egg whites are folded into the egg yolk mixture. Then, alternate and fold the egg yolk mixture into the remaining egg whites.
Now hand mix the sifted flour/baking powder mixture in to the egg yolk/whisked egg white/cornmeal mixture.
In a non-stick pan over medium low heat, cook for 3-4 mins, then flip over and cook for another 3-4 mins.
Bacon maple chili bourbon glaze
Place all spices and dry ingredients into a pot and toast lightly.
Once the spices start to become aromatic, place one tablespoon canola oil into pot with grated ginger and cook for 2-4 minutes.
Deglaze with the bourbon.
Add maple syrup to the pot and scrape vanilla seeds into the pot and allow the mixture to bubble slightly.
Adding a small piece at a time, mount the syrup mixture with the butter
Bring to a slight simmer and allow reducing slightly.
Strain over top of the crispy bacon.