Brandon Boudet is the chef/owner of Little Dom's and Dominick's. He is shopping for blueberries at the farmers market that he uses for ricotta pancakes.
Blueberry Ricotta Pancakes2 cups all purpose flour
¼ cup sugar
1 Tablespoon + 1 t baking
soda
2 tsp kosher salt
2 cups whole milk
6 oz unsalted
butter, melted
4 large eggs, separated
2 tsp vanilla extract
12 oz ricotta
cheese, broken up into small pieces
2 pints fresh blueberries
1. Measure dry ingredients and place in a large bowl and whisk to combine.
2. In a separate bowl, combine milk, melted butter, egg yolks, vanilla extract and ricotta cheese. Mix well.
3. With a rubber spatula, fold wet ingredients into dry ingredients. Combine, but do not over mix (lumps of dry mixture are ok).
4. Place egg whites in a kitchen-aid bowl and whisk on medium speed until foamy. Switch speed to high and whisk until stiff but no dry peaks form. With a rubber spatula, fold whites into batter in thirds.
5. Heat cast iron skillet on medium heat. Add 1 T butter and scoop pancake batter into skillet.
6. Add a handful of blueberries to each pancake on the griddle.
7. Cook 2 1/2 minutes on each side serve. Serve with butter and real maple syrup.
Cheryl Gaines of It Began in the Garden grows herbs for teas. She also grows and dries stevia, which is an alternative sweetener.
Josh Loeb and Zoe Nathan of Rustic Canyon and Huckleberry in Santa Monica are holding a fundraising dinner and silent auction for Project Lemon-aid . Money raised will go to hiring back teachers that have been let go because of budget cuts. The silent auction items will be online August 6-13.
The Santa Monica Farmers Market quarterly panel will be moderated by Evan Kleiman. It's August 12 at 7 pm and is free and open to the public. The topic is meat and sustainability.