Maybe there's no such thing as a free lunch, but during the 10-day celebration of the Calgary Stampede, there are free pancake breakfasts all over the city. Legend has it that the iconic Stampede pancake breakfast began in the early 20s when a rancher started the tradition from his campstove. Whether or not that's the real historic beginning, it's interesting to see what an old-school pancake breakfast looks like.
Here's one from the early twentieth century, courtesy of the Calgary Stampede's Centennial Cookbook that came out in 2012. Now, skip the line and go make yourself some pancakes!
Sift flour into a bowl, add salt and baking soda and sprinkle in the sugar.
Stir together the dry ingredients and create a well in the middle.
Next, in a small bow, stir butter into the warmed buttermilk until melted.
Gradually pour the liquid into the dry ingredients and whisk to get rid of lumps and form a smooth batter.
Gently fold the beaten eggs in last, taking care not to over-mix the batter.
Set your griddle or fry pan to medium heat and add a small amount of butter.
When pan is ready, add a good sized tablespoon of batter for every pancake. When the surface of the pancake has become covered in bubbles, get ready to flip them over and cook the other side until golden brown. Repeat until all batter is used.
Serve pancakes warm with butter and maple syrup or your favourite jam.
Author's note: No Calgary cookbook is complete without a pancake recipe and this one comes directly from my grandmother!