Cornmeal pancakes with bacon chili bourbon maple glaze

A pancake with warm spices and boozy glaze

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.

Milk infusion

2 cups 2% milk
2 cups cream
1 tsp chili flakes
1 tsp toasted black peppercorn
1 tsp coriander
1 tsp toasted fennel seeds
1 tsp garlic powder
2 tbsp salt
3 sprigs thyme
1 sprig rosemary
2 bay leaves
2 tsp cumin powder

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.


1 cup cornmeal, blended until finely ground
4 cups infused milk
1 cup egg yolks
1 cup granulated sugar
4/5 cup butter, melted
2 cups egg whites
3 cups all-purpose flour
4 tbsp baking powder

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

1 tsp black peppercorns
2 tsp chili flakes
1 tsp coriander
1 tsp fennel seeds
1 piece star anise
1 tsp pink peppercorns
1/2 stick cinnamon
2 pieces cloves
2/3 cup grated fresh ginger
2 tbsp Bourbon
2 cups maple syrup
1 vanilla bean, split in half lengthwise
1 cup cold butter
1 lb cooked bacon

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.