Buttermilk Apple Pancakes

georgehirsch January 18, 2025

Why Buttermilk? Once the acids in the buttermilk come into contact with the baking soda or baking powder in the batter, a giant fizz-fest takes place. The reaction with the baking soda (or powder) cancels out the sourness of the buttermilk, leaving our baked goods airy, tender, and tasty beyond reckoning.

No Buttermilk? No problem, make your own. Read the recipe below:

Buttermilk Apple Pancakes

Makes eight pancakes

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 Tablespoon pure cane granulated sugar

*1 1/4 cups Buttermilk milk

1 teaspoon vanilla

1 egg, beaten

3 Tablespoons sweet butter (unsalted), melted

1 Granny Smith Apple, peeled, cored, and chopped small

* To make Buttermilk

1 scant cup of whole milk

1 tablespoon white vinegar or lemon juice

To make buttermilk:

Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar.

Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. This substitute will not become as thick as regular buttermilk.

In a large bowl, mix together well with a whisk of all dry ingredients; flour, baking powder, salt, and sugar—in a separate bowl, mix all wet ingredients; the milk, vanilla, egg, and melted butter.

Add the wet to the dry and stir with a spatula until the dry ingredients have incorporated. There may still be a few lumps. Do not over-mix, or pancakes will become tough.

Preheat a nonstick pan or lightly grease a griddle over medium-high heat at 375 degrees F.

Tip: Test the temperature by dropping a drop of water on the surface of the pan. Water will dance across the surface when at the correct temperature. Test one pancake.

Pour one 1/4 cup scoop of batter onto the griddle for each pancake. If adding any fresh fruit such as apples, bananas, or blueberries, add at this time. You will see bubbles form on the top side when brown on the bottom, flip, and brown on the second side. Serve hot with syrup or your favorite topping.

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

George Hirsch Living it UP! cooking & lifestyle book

$24.95

George Hirsch Lifestyle Brunch Mimosa Video Recipe

Irish Soda Bread

georgehirsch January 12, 2025

Various forms of soda bread are popular throughout Ireland. Soda bread is made using wholemeal, white flour, or both. The bread is sweetened in some regions, while it is more savory in others.

In Ireland, flour is typically made from soft wheat, so soda bread is best made with all-purpose or pastry flour, which has lower levels of gluten than bread flour. In some recipes, buttermilk is replaced by live yogurt or even stout. Because the leavening action starts immediately with baking soda (compared to the time taken for yeast bread to rise), it requires a minimum amount of mixing of the ingredients before baking; the dough should not be over-mixed.

George’s Irish Soda Bread

Makes one large round loaf

chefgeorgehirsch.com | George Hirsch Lifestyle

4 cups all-purpose flour, plus extra for currants

4 tablespoons sugar

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

4 Tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice

1 3/4 cups cold *buttermilk, stirred

1 extra-large egg, lightly beaten

1 teaspoon grated orange zest

Optional: 1 cup dried currants or plumped raisins tossed in a teaspoon of flour (To plump raisins, add 2 tablespoons of water and heat in the microwave for 30 seconds.)

1 teaspoon of caraway seed

Line a heavy-duty 9-inch cake pan or baking sheet pan with parchment paper or grease and lightly flour the surface. Preheat oven to 375 degrees F.

In a very large bowl, mix dry ingredients. Add cold butter to the flour and blend in by hand until the butter resembles fine crumbs. Pour in buttermilk and beaten egg, and toss in plumped raisins. Mix just until all ingredients are combined. Mix by hand until a dough forms. It will take about one minute of kneading until the flour is absorbed. Turn the dough onto a floured surface. Form in the shape of a ball; do not over-knead. Place the round dough on the pan. With a bench scraper or knife, cut the dough across four times, dividing it into equal pieces.

Immediately bake for about 20 - 25 minutes, reducing the temperature to 350 degrees F until the dough sounds hollow, a sign it is fully baked. Allow to cool fully before slicing.

*To make Buttermilk: 1 cup milk, 1 Tablespoon White Vinegar; wait 5 minutes.

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Best Chocolate Cake Ever

George Hirsch November 8, 2024

Simple solutions can give you the best results. Machines and gadgets are very important to many people, but I enjoy cooking when a simple whisk, spoon, or spatula does the job. This is the case with the Chocolate Torta recipe from my TV series George Hirsch Lifestyle episode, Old World Traditions. Enjoy.

***I invite you to Subscribe to my You Tube Channel, enjoy + Like as you view***

Mix by hand and bake. Forty-five minutes later you’ll be savoring this Italian Pastry delight!

George_Hirsch_Chocolate_Torta titled.png

George's Chocolate Torta

Makes 12 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 cup all-purpose flour

1/4 cup cornstarch

1-1/4 tsp. baking soda

1/4 teaspoon salt

1 cup unsweetened Dutch cocoa powder

1-1/4 cups granulated sugar

1 cup water

1/3 cup sweet butter, melted

1 egg, beaten

1 egg white, beaten into whole egg

1 teaspoon vanilla extract

Confectioners sugar

Preheat oven to 325°. Lightly grease a 9-inch cake pan and line with baking parchment paper; set aside.

In a small bowl, combine flour, cornstarch, baking soda, and salt; set aside.

In a large bowl, combine cocoa and granulated sugar until blended. With a wire whisk, beat in water, then melt butter, egg, egg white, and vanilla until smooth. Add flour mixture and beat until smooth. Pour into prepared pan.

Bake for 45 minutes or until a toothpick inserted in the center comes out clean. On a wire rack, cool for ten minutes in a pan. With a small spatula, loosen the cake from the sides of the pan. Remove to a wire rack and cool completely. Place on a plate and sprinkle with confectioner sugar and a dollop of fresh whipped cream. To serve, cut into small wedges.

Baking Tip:

This cake actually tastes better when baked and aged one day in advance. When making ahead, allow it to cool completely on a wire screen, then cover it tightly in an airproof container or place the baked chocolate torta back into the cake pan and wrap the top with film.

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Frittata as seen on George Hirsch Lifestyle

georgehirsch May 6, 2022

A frittata is like a quiche, but it doesn't have a crust. Mix in some chopped prosciutto, shredded cheese, or pre-cooked seafood or chicken, and it becomes a tasty brunch dish, appetizer or starter. or, add fresh herbs for a veggie morning start.

Fresh Herb Frittata

Makes six servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 Tablespoon olive oil

10 eggs, well beaten

2 Tablespoons water, optional

1/4 cup pancetta

4-6 each baby Yukon potatoes

1 shallot or 1 Tablespoon sweet onion

1 green onion

1 Tablespoon fresh basil, chopped

1/2 cup fresh mozzarella, sliced into small pieces

1/4 teaspoon hot sauce

fresh ground black pepper

Pre heat a large oven proof sauté pan. Preheat oven to 350 degrees.

Beat eggs with water, basil, parmesan cheese, hot sauce, nutmeg, and pepper.

Add olive oil to sauté pan, cook pancetta until slightly tender. Add shallot and potatoes cook until potatoes are tender.

Add pepper and hot sauce to eggs. Pour eggs over the filling and place the pan over medium heat. Stir egg mixture 2-3 times or just enough to mix eggs and potatoes. When the eggs begin to set, lower the heat and cook on medium heat for 3-4 minutes, top with fresh mozzarella and green onion.

Cover or place pan in oven for additional 1-2 minutes or until firm yet moist.

Top with fresh basil. Serve warm or room temperature.

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

George Hirsch Living it UP! cooking & lifestyle book

$24.95

George Hirsch’s Fresh Squeezed Mimosa

George Hirsch December 31, 2021

Here's to celebrating summer! I created this recipe as an answer to beat the heat. Enjoy my refreshing cocktail with someone you care about and cheers to enjoying a safe + happy summer.

As seen in episode title Being Served. George cooks-up a brunch fit for a king & queen with Fresh Squeezed Mimosa, Fried Egg Crab Salad, Johnny Cakes, and Savory Lamb Sausage. George visits a historic inn, for inspiration, the art of hospitality, while preserving one of the Hampton's East End, LI treasured landmarks.

George Hirsch’s Fresh Squeezed Mimosa

Makes 2 drinks

chefgeorgehirsch.com | George Hirsch Lifestyle TV Series

2 cups Prosecco

1/4 cup fresh-squeezed orange juice, or fresh peach juice

2 small scoops lemon sorbet

2 sprigs fresh mint

In two champagne or margarita glasses, divide the orange juice and Prosecco. Place one scoop of sorbet in each glass. Top with mint. Serve immediately.

Tips: With champagne or sparkling wine, you can trust the fresh-squeezed orange juice to take the edge off lesser quality champagne or sparkling wine. For this drink, you can use a less expensive wine, spending about $10 to $18 for a good domestic bottle. Or, as I personally prefer to use a good Prosecco for under $15.

When opening Champagne or Prosecco, use a gentle twist - save the bubbles for the inside of the glass and not the floor.

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one