Building community one pancake at a time
Thursday, July 12, 2018
Pancake breakfasts have been a tradition of the Calgary Stampede
since 1923. The first breakfast is credited to a young chuckwagon driver, Jack Morton, who had set up his stove in downtown Calgary and shared breakfast with other cowboys. As Calgarians and visitors passed by, they were invited to join in, and the hospitable tradition began.
More than 90 years later, pancake breakfasts can be found in every quadrant of Calgary and happening in almost every community. The best (and free!) way to start your day and meet your neighbours, pancake breakfasts are now as diverse as the city of Calgary (the third most diverse community in Canada).
As visitors from across the globe come to enjoy the Greatest Outdoor Show on Earth, here are some great global pancake recipes to try at your next backyard breakfast.
Eierkuchen (German egg pancake)
2 cups milk
1 tsp. salt
1 ½ cups flour
1. Beat eggs with ½ cup of milk; add flour, salt and beat until smooth. Add remaining milk and beat until smooth.
2. Cook and serve with honey or brown sugar syrup or fresh fruit preserves and melted butter.
Okonomiyaki (Japanese pancake)
½ a large cabbage
1 1/3 cup flour
1 cup water
2 tsp dashi powder
Okonomi or Tonkatsu sauce
1. Finely slice cabbage. Mix flour, water, eggs in a large mixing bowl. Mix in dashi and add cabbage (combine well).
2. Spoon mixture into an oiled pan to make a circle about 9 inch across and 3/4 inches thick. Round the edges with a spatula for any cabbage or batter that's sticking out.
3. Optional, place thinly sliced pork (or bacon) on top.
4. Cook over med-low heat about five minutes then cook another three to five minutes. When cooked through, turn onto a plate, meat side up.
5. Spread sauce generously on top. Decorate with mayonnaise or katsuobushi.
Arepa (Colombia and Venezuela corn pancake)
2 cups warm water, plus more as needed
1 tablespoon vegetable oil, plus more for the pan
1 teaspoon fine salt
2 cups arepa flour (also known as masarepa)
1. Place two cups water, one tablespoon oil and salt in a medium bowl and stir until the salt dissolves. Gradually add the arepa flour, mixing continuously to avoid lumps. Mix for one additional minute. The dough should hold together when pressed. Add one tablespoon water as needed to wet the dough if it's dry.
2. Cover the bowl with a towel or plastic wrap and rest the dough for 10 minutes.
3. Divide the dough into eight pieces. Shape each piece into a 1/2 inch-thick disc.
4. Brush pan or griddle lightly with oil and add the arepas. Cook for 5 to 6 minutes per side until the arepas are golden brown, charred in spots, and cooked through.
5. Remove the arepas to a wire cooling rack and let cool about 10 minutes. If you'd like to fill the arepas, split them in half with a serrated knife to fill with mixture of your choice.