Sour Cream Apple Pancakes

Celebrating Chef George's 24th Anniversary on PBS

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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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Honey Glazed

Bake a Winner!

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Ham cooking rule of thumb = 325 degrees F. at 25 minutes per pound or follow package instructions.

Estimate needing 1/2 to 3/4 of a pound of bone-in ham per person, or 1/4 to 1/3 of a pound of boneless ham.

Fully cooked hams can be served as is, but they'll taste better if glazed and roasted to an internal temperature of 140 degrees F.

George’s Honeyed Ham Glaze Recipe

Makes enough glaze for a medium size ham 

chefgeorgehirsch.com | George Hirsch Lifestytle

1 cup honey

1/2 cup ketchup

1/4 cup Dijon mustard

1/4 cup light brown sugar

1/4 cup cider vinegar

2 Tablespoons orange juice

1 Tablespoon soy sauce

1 Tablespoon ginger, minced

1 Tablespoon orange zest

Mix all ingredients together in small pot, bring up to a boil, then simmer for five minutes. Pour over ham as a glaze 15-20 minutes before removing from oven. Baste every five minutes, remove from oven and cool slightly. 

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George Hirsch Lifestyle Biscotti

Please see LIMITED HOLIDAY OFFER below..

I think one of the most often asked question regarding biscotti (meaning twice baked) is, do you dunk? And I’m not talking coffee or espresso. Biscotti is ideal dunked into sweet wine, the dry cookie soaks up the beverage giving it an ideal flavor.

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Chef George on set of George Hirsch Lifestyle dunking biscottiThis recipe is an ideal do ahead sweet, as it only gets better a couple days after baking. 

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chef George's Biscotti from George Hirsch Lifestyle TV series

George’s Biscotti

Makes 3 ½ dozen cookies

chefgeorgehirsch.comGeorge Hirsch Lifestyle 

1/2 cup vegetable oil

1 cup pure cane granulated sugar

3 1/4 cups all-purpose flour

3 eggs

1 Tablespoon baking powder

3 drops pure almond, or anise extract  

1/2 cup mixed pistachios pieces and slivered almonds 

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

In a medium bowl, beat together the oil, eggs, sugar and almond flavoring until well blended. Combine the flour and baking powder, and nuts. Stir into the egg mixture to form a heavy dough. 

Place dough on parchment lined sheet pan, divide dough into two pieces. Form each piece into a roll as long as your sheet pan. Press down to 1/2 inch thickness and with a rolling stick even out top height of dough by rolling evenly and gently. 

Bake for 25 to 30 minutes in the preheated oven, until a light golden brown. Remove the two biscotti bars from the baking sheet to cool on a wire rack. When cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 4-5 minutes on each side or until slices should be lightly toasted.

Cool, and store for two weeks in a tightly sealed container. 

Tip: Save the biscotti crumbs when slicing cookies, they make an ideal topping on gelato and ice cream. 

LIMITED OFFER

I am proud to offer what I bake for my family, friends - NOW making it available to YOU TOO!. 

And, in keeping with my decades of philanthropic work, every purchase will benefit a community cause near and dear to me that will benefit those needing a hand up. 

I hope that when you are purchasing gifts this season you think of the Hampton Baking Co. LIMITED EDITION Holiday Biscotti Gift Box assortment as that a very special gift!

My Pastry Team & I thank you, and may you have a blessed holiday! 

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