Yellow Door Bistro's Stampede soufflé pancakes

Known well for their monthly featured soufflé pancakes, Yellow Door Bistro inside of Hotel Arts in Calgary seems to get especially excited for when the Calgary Stampede rolls around. For 2019, the restaurant's executive chef, Scott Redekopp, has drawn inspiration from his favourite Corb Lund track, "Rye Whiskey I Cry!" and has created a towering stack of whisky-infused, fluffy pancakes served with crispy bacon and a delicious whisky caramel sauce.

Redekopp has shared his recipe with us, but if you'd rather not make them (we recommend giving it a try anyway, naturally), then pop by Yellow Door Bistro for a plate of this year's Stampede-inspired pancakes.

Rye whisky soufflé pancakes

1 cup half and half cream

3 tbsp instant coffee granules

1 cup Alberta rye whisky, divided

4 whole eggs

1/4 cup granulated sugar

1/4 cup melted butter, or brown butter

2 cups rye flour

1 tbsp baking powder

canola oil or melted butter, for cooking pancakes

6 strips cooked crispy bacon

In a small saucepan or pot over medium-high heat, combine cream and instant coffee. Bring to a simmer, allow to simmer for 1 minute and then remove from heat and refrigerate for 10 minutes. When mixture has cooled, add 1/2 cup of whisky (and try not to drink it).

Separate eggs cleanly into two separate bowls. Whisk egg whites until stiff peaks form (the whites should stand straight up on the whisk).

Now, whisk the egg yolks with granulated sugar. While whisking, add the butter and remaining ½ cup Alberta rye whisky.

Gently whisk the rye flour and baking powder into the egg yolks until combined and stiff. Gently fold in the egg whites until well incorporated.

Heat a non-stick pan over medium heat and place ½ cup portions of the batter in the pan. Be sure to leave enough room between pancakes otherwise you will be making one large pancake. Gently place two pieces of crispy bacon into each pancake. I like to arrange mine into a cross but feel free to make any bacon design you want.

Once bubbles are visibly popping up in the center of the batter, flip the pancake and continue to cook for another 3 to 5 minutes

Serve with a whisky caramel sauce (recipe below).

Rye Whisky Caramel

1 cup whipping cream

1/4 cup Alberta rye whisky, plus 1 tbsp

3 tbsp maple syrup

1 cup granulated sugar

1/2 cup brown sugar

1 tbsp sea salt

1/4 cup unsalted butter, cubed and kept chilled

Combine the heavy cream, rye whiskey and maple syrup together and reserve.

Combine the granulated sugar and brown sugar in a medium straight edge sauce pot and place over medium-high heat. The sugars will start to melt and colour.

Once the colour of the sugar is a dark amber colour, remove from heat and add the cream mixture. The cream will make the sugar bubble hard. Just allow the bubbling to subside and then place back on the heat.

Stir the mixture until it has become smooth then add the salt and cubed butter.

Keep stirring until it is combined and smooth.

Allow to cool for a few minutes and serve warm, drizzling on top of pancakes.