Johnny Cakes as seen on George Hirsch Lifestyle

georgehirsch July 21, 2025

Johnny Cakes are an unleavened cornmeal flatbread and an early American staple. It is said to have its roots in New England, first cooked by the Algonquian Native inhabitants. Think of polenta like a pancake. Aka Jonnycake, Johnny cake, Journey cake, Shawnee cake, or Johnny bread are ideal to serve for breakfast, brunch, or supper in place of bread and biscuits. Dip, dunk, or soak up the juices from savory homemade Lamb Sausages and warming chowders or soups.

Johnny Cakes

Makes 6 large or 10-12 mini cakes

chefgeorgehirsch.com | as seen on George Hirsch Lifestyle

1 cup Fine stone-ground yellow or white Cornmeal

1 teaspoon salt

1 Tablespoon sugar

1 1/4 - 1 1/2 and up to 1 3/4 Milk, variable

2 Tablespoons Butter or fat drippings to grease griddle

Good Quality Maple Syrup

Preheat griddle to 375 degrees or an iron skillet, or a sauté pan.

Mix all ingredients until just lightly combined until batter-like. Allow to rest for 5 minutes.

Cook Johnnycake in a well-greased griddle or pan with a little melted butter, bacon, or sausage drippings. Allow cakes to brown and crisp; turn cakes over once after about 3-4 minutes. Repeat. Top with melted butter and good maple syrup. Serve immediately

Option Seasoning: A classic Johnny Cake is neutral in taste, allowing whatever the cakes are served with to be the predominant flavor. However, seasoning may be added to spice up according to personal preferences with a pinch of ginger, allspice, nutmeg, or pumpkin spice.

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Summer Flavor Winter Wonder

georgehirsch June 30, 2025

You can make magic with a simple eggplant, squash, and tomato. Layers of flavor come together to create this meatless wonder. And the gratin only tastes better the next day.

Eggplant Squash Gratin

Makes 4 - 6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

Slice the peeled eggplant and squash lengthwise. Coat lightly in flour. Sear in olive oil with a few whole garlic cloves. Turn the eggplant and squash when they are light brown, and remove. Cool. Slice tomatoes thickly. Layer vegetables in an ovenproof casserole, lightly oil, and layer eggplant, squash, and tomato; repeat using up the remaining vegetables—optional parmesan can be added between layers. Place whole sautéed garlic on top of the layered vegetables, sprinkle with fresh, ground breadcrumbs, parmesan cheese, basil sprigs, and chopped parsley, and drizzle with olive oil on top.

Bake at 375 degrees for 15-20 minutes. Serve warm or cold.

Note: For another perfect do-ahead meal or picnic addition, you can watch the OVEN-FRIED CHICKEN VIDEO recipe below.

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Punxsutawney Pancakes

George Hirsch February 1, 2025

It's that time of year once again. Doesn't it feel like Groundhog Day was just yesterday? Those of you who know me know it's my favorite holiday tradition of the year. I love the excitement of the anticipated sign of spring from the Seer of Seers, Punxsutawney Phil, on February 2nd each year. Who would believe the little weather-predicting rodent would be 75-90 percent accurate. How about that! I'd say that's more predictable than any certified meteorologist.

However, I really feel Groundhog Day took on an all-new meaning years back after watching Bill Murray in the movie Groundhog Day. Imagine eating all the pancakes and donuts you like and repeating them the next day and the next.

So, in honor of Punxsutawney Phil and Bill Murray, here's my Punxsutawney Pancakes Recipe. Hearing the alarm clock at 6 AM on Groundhog Day just isn't the same without a tall stack of pancakes and a carafe of good coffee to wake up to. Just be sure to serve with a good maple syrup. Or, try a slice of my Egg Custard Pie (recipe below) for another sweet celebration.

Wishing you a Happy Groundhog Day this upcoming weekend! May my Punxsutawney Pancakes become a tradition at your breakfast table as well.

George's Punxsutawney 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

1 teaspoon vanilla

1 egg, beaten

3 Tablespoons butter, melted

* To make Buttermilk

1 scant cup 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

Mix all dry ingredients in a large bowl well with a whisk: the flour, baking powder, salt, and sugar. In a separate bowl, mix all wet ingredients: the buttermilk, 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. Add any fresh fruit, such as bananas or blueberries, 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.

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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.

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

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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.

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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.

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