The Great SAIT Stampede Pancake Showdown

Chef Paul McGreevy watches as Chef Josh Grieman flips a pancake in a pan.

It is that time of year in Calgary. Western wear, country music and pancake breakfasts can only mean one thing — Stampede week!

Here at SAIT, we connected with our School of Hospitality and Tourism to explore a few Stampede themes and decided, why not pit two new chef instructors from Canada’s top hospitality school in a pancake showdown for the ages.

Introducing our experts

Two contestants from different worlds brought their elevated skills to the flat top as they vied for the ultimate prize — a Golden Cowboy Hat!

First up, clocking in at 17 years experience in the industry, Chef Paul McGreevy is a Culinary Arts instructor at SAIT.

Our next contestant joined the faculty with not one but two SAIT credentials. Chef Josh Grieman is one of SAIT’s Baking and Pastry Arts instructors.

Who will be victorious? 🥞🤠

Eyebrows were raised when Chef Grieman revealed his crepe recipe. Is a crepe a pancake? Can it compete on an even playing field? Experts were consulted and his smores crepe on a stick recipe was accepted into the competition.

Leaning into his past experience on the professional barbecue circuit, Chef McGreevy brought pulled pork (complete with a secret sauce) to incorporate into his stuffed cornmeal pancakes.

S'mores crepes on a stick
Stuffed cornmeal pancakes

Contestants were asked hard hitting, technical questions while they prepared their dishes.

Top tip for pancakes?

  • Let the batter rest for a least an hour.
  • Always do a test pancake to make sure your temperature is right.

Favourite topping?

  • Saskatoon berry syrup or the classic maple syrup.

Once the dishes were complete, student judges assembled to offer critiques and select the top pancake.

Curious to know who took home the prize? Take a look!

The recipes

Maybe you’re looking for a twist on a classic to make your Stampede breakfast standout this year. Try a crepe or cornmeal pancake!

Bread Flour 100g

Pastry Flour 100g

Sugar 24g

Salt 6g

Whole Egg 150g

Oil 60g

Milk 400g

Directions

  1. Combine the dry ingredients in a bowl with a whisk.
  2. Separately, combine the wet ingredients and mix to combine.
  3. Slowly whisk the wet into the dry until a smooth batter is formed. Strain.
  4. Chill batter for at least one hour before using.

All Purpose Flour 3/4 cup

Cornmeal 3/4 cup

Baking Powder half tsp

Baking Soda half tsp

Granulated Sugar 2 tbsp

Kosher Salt half tsp

Buttermilk 1 and 1/4 cup

2 Whole Eggs

Melted Butter 3 tbsp

Pulled Pork (heated and saucy) 2 cup

Directions

  1. In a large stainless steel bowl mix all dry ingredients and mix together.
  2. In a second bowl, combine the buttermilk and eggs, whisk together.
  3. Combine the egg mixture with the flour mix, whisk until smooth.
  4. Pour in melted butter and whisk until incorporated.
  5. Allow to sit for one hour.
  6. Pre-heat a pan and add a small amount of butter to coat the pan. Place a 3-inch ring mold onto a pan.
  7. Add 2 fl oz of batter to the pan and allow to cook for one minute.
  8. Once the batter has bubbles starting to appear, place a toonie sized ball of the pulled pork.
  9. Pour a small amount of the batter over top of the pork.
  10. Then flip the pancake and continue to cook until the pancake is fully cooked.
  11. Top with the Maple Bacon Bourbon jam.

If you’re feeling confident and looking to elevate your griddle game, give our experts’ recipes a try.

Cornmeal pancake accompaniments:

Diced Bacon 1 cup

2 Shallots (julienne)

Unsalted Butter 3 tbsp

Brown Sugar 3 tbsp

Maple Syrup 1/2 cup

Bourbon 1/4 cup

Directions

  1. Place a sauté pan over medium heat and add the diced bacon, sauté until the bacon starts to get crispy.
  2. Remove from the heat and drain excess fat.
  3. Using the same pan, add the butter and shallots. Sauté until the shallots are tender.
  4. Add the brown sugar and maple syrup. Bring to a boil.
  5. Add the bourbon and bring back to a boil.
  6. Keep warm until ready to use.

You could also pulled pork, or another filling of your choosing.

Crepe accompaniments:

Graham Crackers 220g

Butter, Melted 60g

Honey 80g

Hot Water 60g

Salt Pinch

Directions

  1. Blitz the graham crackers to a fine crumb.
  2. While blending, stream in the melted butter, honey, then hot water.
  3. Check the consistency and add salt to taste.

Egg Yolks 50g

Sugar 40g

Grand Marnier 15g

Dark Chocolate 100g

Mascarpone Cheese 250g

Directions

  1. Whisk the egg yolks, sugar and Grand Marnier in a bowl over a double boiler until thick ribbon stage.
  2. Add in the dark chocolate and continue whisking over the double boiler until the chocolate is melted.
  3. Whisk in the mascarpone until smooth and mixture is silky.

Sugar 160g

Water 80g

Gelatin 8g

Lemon Juice 5g

Directions

  1. Bloom the gelatin sheets in ice water.
  2. Combine the sugar and water in a pot and bring to a boil to dissolve the sugar.
  3. Remove from heat and add the bloomed Gelatin.
  4. Mix with a whip attachment until stiff peaks form. Add lemon juice.
  5. Use Immediately.