Time for Shrove Tuesday

aka Pancake Tuesday since aprox. the 12th century. This celebration was marking the days preceding lent by using valuable ingredients like eggs, milk and sugar; hence cooking up pancakes 

George's Griddle Cakes

Pancakes are one of the earliest forms of bread and are served up geographically in many different ways. You can 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. Substitute the flour for cornmeal and you’ll be enjoying it as Native American speciality.

Go Pollack by designing your own pancake creations with sliced apples, bananas, blueberries, strawberries, chocolate chips, chopped nuts.  

George’s Pancake Recipe

Makes eight pancakes | recipe by George Hirsch

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 Tablespoon pure cane sugar

1 1/4 cups milk

1 teaspoon vanilla

1 egg, beaten

3 Tablespoons butter, melted

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 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, thats 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.

Pour one 1/4 cup scoop of batter onto the griddle for each pancake. If adding any fresh fruit or creations add 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, preserves, Nutella, or maple syrup.

Thank You Mr. and Mrs. Benedict

The story behind this world famous legendary brunch dish may or may not be true. But, when a dish calls for eggs to take center stage, or center of the plate this is always the one that first comes to mind. Here's my Eggs Benedict Recipe, taken from Know Your Fire cookbook by George Hirsch with Marie Bianco. Enjoy!

 Know Your Fire cookbook by George Hirsch with Marie Bianco

Better Batter

If you are planning on a house filled with guests this upcoming summer season, waffles are a crowd pleaser. It is always a request, prior to guests arriving at my house. I guess I'm wanted for more than just my good company. I always say, your only as good as your next meal. And, good meals are always remembered.

TIP: I make the batter the night before, it gives the gluten in the flour time to rest, making lighter textured waffles. The only step you will need to do prior to baking the waffles is whip + fold-in the egg whites.

Blueberries, add them to the batter or serve on-top to get your daily dose of antioxidants. 

KitchenAid Pro-Line Waffle Maker

KitchenAid Pro-Line Waffle Maker: The impressive feature of this waffle maker is its dual-sided baking capacity for plating-up continuous hot waffles. For more information on this product from GOOD STUFF.

George's Steamy Belgium Waffles 
recipe by Chef George Hirsch | makes 8 waffles
As seen on George Hirsch Living it UP! TV Series
chefgeorgehirsch.com

2 egg yolks
1/2 teaspoon salt
2 Tablespoons Sugar
2 cups milk
1/3 butter, melted
2 cups flour
2 egg whites, stiffly beaten
1 Tablespoon baking powder

Preheat waffle maker. Put all ingredients, except egg whites, in a large mixer bowl. Beat on low until moistened. Increase to medium, mix until smooth. By hand, gently fold in beaten egg whites. Pour 1/2 cup batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat. Serve while hot with your favorite topping.

Note: Serve with fresh fruit, maple syrup, whipped cream or ice cream.

chefgeorgehirsch.com

Vanilla Infused

Seems like the perfect match–freshly tapped maple syrup and Madagascar vanilla. There are a few recipes I can immediately think of that would benefit from a warmed topping of D&D's new infused syrup; like my steamy belguim waffles, holiday maple cookies or hot stack of flapjacks! Thumbs up!

Suggested Companion Recipes:

George's Belguim Waffles

Stack of Choc Chip Griddle Cakes

Wake Up To Anke

I'm always on the lookout for better made products, and I recently met energetic Anke, the "fittest" baker and founder of Anke's Fit Bakery. Her Cocoa Banana Granola made my Good Stuff pick!

As a fitness trainer and a fit baker she is a baker who is fit. She founded Anke’s Fit Bakery to bring her two passions, exercise and baking, together, and to offer clients and customers delicious food that tastes like the “real” thing, while providing energy based sweets while bringing a little fun back into fitness.

Growing up in Germany, Anke's grandmothers and mother would bake everything from scratch. She has created delicious treats, made from just a handful of natural ingredients that deliver on energy and taste. I enjoy Anke's Cranberry Almond Oat Cookies on afternoon coffee breaks (the truth is I can be satisfied with just one, but my good friends can consume the full 6 pack in one serving). I've recently tried her Cocoa Banana Granola which is sweetened only with organic Maple Syrup. It's the ideal breakfast treat after an early morning work out. It's a good feeling, knowing a bowl of Anke's Granola is waiting for me after my workout cool down. BTW, it is delicious on top of ice cream too!

Anke states, "...Read the labels! In many low-calorie snacks and desserts, most of the ingredients are processed. I believe strongly that the body just doesn’t know what to do with those manufactured components masquerading as food."

ankesfitbakery.com