Sour Cream Apple Pancakes

Celebrating Chef George's 24th Anniversary on PBS

Join me multiple times weekly + 

Tune-in GHL CreateTV Wed 8:30AM/2:30PM, Sun 8:30AM est

A great idea to surprise DAD this Fathers Day with Sour Cream Apple Pancakes!

So enjoyed my time with Msgr. Jim, host of Telecare's Real Food chatting up my features from GHL and all my creative friends! Enjoy my apple pancake recipe inspired from fresh picking..

Msgr Jim Vlaun, George Hirsch on GHL set for Telecare's Real Food, image Alex Goetzfried

Breakfast? Brunch? Easy Dinner? or Dessert? ans. all 4

Pancakes are one of the earliest forms of bread and are served up geographically in different ways. Be all traditional with baking powder, or try prospecting with sourdough pancakes like the early pioneers. Flip ‘em with oatmeal or buckwheat when in Vermont; or for a Dutch Style treat serve with lemon, powdered sugar and jam.

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from George Hirsch Lifestyle TV series, apple picking Halsey Farm

Sour Cream Apple Pancakes 

Makes eight pancakes | chefgeorgehirsch.com

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 Tablespoon pure cane sugar

3/4 cup milk, variable

1/2 cup sour cream

1 teaspoon vanilla

1 egg, beaten

3 Tablespoons butter, melted

*1 cup mixed sour sweet apples, peeled cored, and chopped

Additional butter to grease griddle

In a large bowl, mix together well with a whisk all dry ingredients the flour, baking powder, salt and sugar. In a separate bowl mix all wet ingredients the sour cream milk, vanilla, egg and melted butter. Yes, use two bowls so the dry and wet ingredients blend better when combined. Add the wet to the dry and just strip with a large spoon or spatula until the dry ingredients have absorbed the wet. There may still be a few lumps, hats OK. Do not over mix, or pancakes will become tough.

Pre heat a non stick pan or lightly grease a griddle over medium high heat at 375 degrees F. Test the temperature by dropping a drop of water on surface of pan. Water will dance across the surface when at the correct temperature. You can test one cake before proceeding.

Check consistency of batter with a sample test pancake, if too think adjust with a few drops of milk. Pour one 1/4 cup scoop of batter onto the griddle for each pancake. Add apples at this time. You will begin to see bubbles form on the top side when brown on bottom, flip and brown on second side. Serve hot with syrup or favorite topping eaten immediately right off the griddle.

Finish off your stack with honey, molasses, can syrup, Nutella, or Maple Syrup.  Top with toasted nuts and powder sugar. If serving apple pancakes for dessert sprinkle a small amount of cinnamon sugar on top of sliced apples prior to flipping. 

Note: After peeling apples maybe chopped or sliced thin depending on your own preference and taste. Chopped apples can be added to the batter or placed on top of raw side of pancake while on the griddle. Sliced apples should nay be arranged on raw side of pancake while on griddle before flipping. And If making batter ahead the night before, add apples just before cooking. 

Tip: When using double acting baking powder (the most common available today) prepare my batter the night before, cover bowl and refrigerate. This not only saves time but more importantly allows the gluten to relax from mixing the batter, which makes for a more tender pancake. When you are ready to cook pancakes just gently stir the batter, do not mix too much or they will be tough. 

Test Your Baking PowderHow old is your baking powder? 

Replace baking powder every 6-12 months after opening. The exact amount of time is determined by how much moisture gets into your container of baking powder. Do you immediately recover the cap; as you should, or do you leave the top off and cover it later when cleaning up? Store in a cool dry place. 

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Beacon of Light

Celebrating Chef George's 24th Anniversary on PBS

Join me multiple times weekly + 

Tune-in GHL CreateTV Wed 8:30AM/2:30PM, Sun 8:30AM est

Our Nations Beacon of Light, honoring those who serve and have served.

A National Historic Landmark, the Montauk Point Lighthouse is located on the eastern most point on Long Island, New York. It is the oldest lighthouse in New York State. The Second Congress, under President George Washington, authorized the Lighthouse in 1792. Construction began on June 7, 1796 and was completed on November 5, 1796.

About this beacon and military significance. Civilian keepers maintained the lighthouse until World War ll, when the U.S. Army took it over as part of the Eastern Coastal Defense Shield. Adjacent to the lighthouse, Camp Hero was opened by the Army in 1942 and was heavily fortified with huge guns during the war. Those gun emplacements and concrete observation bunkers are still visible as a reminder of our freedom due to the bravery of those who serve.

Never taking for granted the freedom and beauty of American shores, I have been drawn since a child to the Montauk Lighthouse towering structure. Years ago my culinary students won one of many gold medals in culinary competition from the Société Culinaire Philanthropique for an all Long Island theme submission in food and pastry based on local food and geography. Our table stood apart from the competition as the Lighthouse was replicated in pastillage sugar work.

Montauk, A symbol of great fishing, it's beaches and surfing, the Lighthouse has been featured in the open of George Hirsch Lifestyle and several episodes of the TV series as a strong image of Long Island and our place in history. The Montauk Lightouse has been part of Long Island's land and seascape for over 200 years and still serves as an active aid to navigation and a beacon of light to all those who have served. 

 Surf Casting off Montauk Point

Surf Casting off Montauk Point

More Facts:

- Fourth oldest active lighthouse in the United States

- Foundation is 13'deep and 9' thick

- Constructed of sandstone blocks from Connecticut, 8" high and varying in length from 18" high to 44"

- The walls are 6' thick at the base tapering to 3' thick at the top

- The height of the tower is 110' 6"

- There are 137 iron steps to the top of the tower

- The light flashes every 5 seconds and can be seen a distance of 19 nautical miles

For more information and to visit the National Historic Landmark, the Montauk Point Lighthouse 

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keeping peace with Irish Coffee

I had an enjoyable afternoon tea with fellow Create TV host and Ireland’s TV chef, cookbook author Rachael Allen of Ballymaloe. Rachel and I exchanged our foodie stories and the like beginnings in our culinary careers. She shared with me her simplistic approach to food. I can't agree more. We agree that most are learning from this approach; getting back to the roots of growing and eating locally grown foods. The thing is, this in nothing new in Ireland, in fact they never lost their connection to sustainability. 

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Chefs Rachael Allen and George Hirsch, Adair Manor, Adair Co. Limerick, Ireland However, one topic of discussion is as serious as rugby or politics. I asked just about every person I meet in Ireland which brand of tea they preferred better, Lyons or Barry's. Barry's seemed to hold the lead during our filming. But then upon departure at Irish Customs I was told I was bringing home the wrong brand. They preferred Lyons. I can't be swayed, Barry's fan here.

So in keeping peace let’s drink Irish Coffee, a warming beverage on a chilly evening. Served first to arriving passengers in County Limerick, what is now Shannon International Airport. Ideal served with a slice of Chocolate Torta from George Hirsch Lifestyle. Sláinte! 

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Irish Coffee

Makes one serving

chefgeorgehirsch.com | from George Hirsch Lifestyle

1 ounce Jameson Irish Whiskey

1/2 ounce Baileys Irish Cream

1/2 cup hot strong coffee

Lemon wedge

Sugar to coat glass

Whipped cream

Prepare a sugar-rimmed glass by rubbing a piece of lemon or orange around the rim of a large wine glass. Dip 1/4 inch of the rim of the glass into a plate of sugar, coating the edge.

Place a teaspoon in glass. The spoon will diffuse the heat when hot coffee is poured into the glass. 

Add whiskey and Baileys. Pour coffee into glass over spoon. Remove spoon. Top with a dollop of whipped cream.

Beer Batter Cod

Buying food and reading labels can be a dizzying task. One can't help but be overrun with questions like - Is this good for me and my family? Is it safe to eat? Where did this come from? Is this sustainable? Reading labels can work most of the time, but what if there’s no label, as with fish? You would think if a fish has been around since the beginning of time and spawned billions of eggs - there wouldn’t be any problem, right? But not so fast, too much of anything can be harmful, even cod. 

 Fishing off Montauk Point, East End LI,  GHL

Fishing off Montauk Point, East End LI, GHL

With it’s mild flavor, low fat content and a dense, flaky white flesh, it's no wonder cod is one of the most common fish used for fish & chips along with haddock and plaice. But, did you know it is currently at risk from over fishing in UK, Canada and other Atlantic waters? So be in the know with Seafood Watch. Use this guide to find ocean-friendly alternatives to seafood on the Seafood Watch “Avoid” list. It’s a good thing to use discretion and follow their lead so in the future when we are calling all cods, there are still some around.

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The carbonation in the beer makes the batter exceptionally airy and produces a crispy coating. Malt vinegar is a British favorite on fish and chips.

George's Beer Batter Cod

makes 4 - 6 servings 

chefgeorgehirsch.com | George Hirsch Lifestyle 

1 1/4 cups all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

Freshly ground black pepper to taste

2 eggs

1 teaspoon hot sauce

1 cup beer, a strong full flavored Stout or India Pale Ale

vegetable oil for frying

2 pounds cod fillet, cut into serving pieces

Malt vinegar for serving

Combine 1 cup of the flour, sugar, baking powder and black pepper in a medium bowl. Stir in the eggs and hot sauce. Slowly pour in the beer, stirring constantly, until the foam subsides and the batter is smooth. Let the batter rest for 15 to 20 minutes.

Heat 2 to 3 inches of oil to 370 degrees F. in a deep sauce pan or deep-fat fryer.

Dredge the the cod in the remaining 1/4 cup flour, shaking off any excess, and dip into the batter.

Carefully slip the pieces into the hot fat and cook until brown on both sides, turning once. Drain on paper towels. Serve with french fries and malt vinegar.