From Chef Brandon Boudet
This Father's Day treat dad to something really special with these fabulous any time pancakes courtesy of Chef Brandon Boudet of Dominick’s Restaurant in West Hollywood, Los Angeles. These deliciously fluffy pancakes will make a sumptuous Father’s Day feast!
The menu at Dominick’s focuses on fresh and simple updated Italian-American classics. Acclaimed Chef Brandon Boudet offers diners fare such as Italian Wedding Soup, Homemade Spaghetti and Meatballs and Whitefish Piccata, Fried Hen with a salad of fennel, baby celery, scallions, parsley and lemon, and wood grilled items like the Grilled Artichoke and Grilled Carrots. Dominick’s also serves a unique Sunday Supper consisting of three courses served family-style that change weekly. And for dessert, scrumptious choices such as Affogato, Ricotta Fritters with blackberry compote & crème fraiche whipped cream, or the Gelato Trio - three miniature cones filled with homemade gelato - will make you glad you paid a visit to Dominick’s!
The original Dominick's restaurant and bar, established in 1948, was a favored watering hole for Frank Sinatra and the Rat Pack. Only friends of friends were able to drink and dine in this exclusive Hollywood hideout. From the moment you walk into the restaurant its homey white wood paneling and walls covered with family photographs create a welcoming environment - the restaurant has an inviting contemporary feel, while still maintaining the ambiance of its former Rat Pack days. The refurbished wooden bar is a great place to sit and enjoy a signature cocktail in the retro-hip setting, while the outside patio lures diners with its two brick fireplaces, lush herb walls and convivial vibe; perfect for an intimate dinner in a tucked away corner, or for a large dinner party at the wooden family style table.
About the chef: Brandon Boudet’s culinary philosophy is reflected in the restaurant’s straightforward menu of home-style Italian comfort food. “I believe in keeping things simple,” he says. “There should rarely be more than three components to a dish and it should be absolutely true to what it’s supposed to be. Spaghetti and meatballs doesn’t need to be reinvented or reinterpreted, just prepared with skill and integrity.”
Although he has worked for luminaries such as Prudhomme and Lagasse, Boudet ranks his two grandmothers - one a talented Louisiana home chef, the other a master of Italian cuisine - as his greatest influences. During his rare time outside the kitchen he enjoys golf, snowboarding and travel.
8715 Beverly Boulevard
West Hollywood, CA 90048
310 652 2335
Blueberry Ricotta Pancakes are served at Dominick’s for $8.
This recipe makes 32 small, or 16 large pancakes.
Blueberry Ricotta Pancakes Ingredients:
2 cups all purpose flour
¼ cup sugar
1 tablespoon + 1 teaspoon baking soda
2 teaspoon kosher salt
2 cups whole milk
6 oz unsalted butter, melted + butter for cooking
4 large eggs, separated
2 teaspoons vanilla extract
12 oz ricotta cheese, broken up into small pieces
2 pints fresh blueberries
Maple syrup and butter to taste
Steal This Recipe® Step by Step Instructions:
Measure the dry ingredients, place in a large bowl and whisk to combine.
In a separate bowl, combine the milk, melted butter, egg yolks, vanilla extract and ricotta cheese. Mix well.
With a rubber spatula, fold the wet ingredients into the dry ingredients.
Combine, but do not over mix (lumps of dry mixture are ok).
Place the 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 the egg whites into the batter in thirds.
Heat a cast iron skillet on medium heat. Add 1 tablespoon of butter and scoop the pancake batter into the skillet.
Add a handful of blueberries to each pancake in the skillet.
Cook for 2 1/2 minutes on each side.
Serve with butter and real maple syrup.
Image may vary from recipe.