Ingredients
Scale
- 1 cup sourdough discard
- 1½ cups all-purpose flour
- 2 eggs
- 1¼ cups milk
- 2 tbsp melted butter
- 1 tsp baking powder
- 15 oz ricotta cheese
- 24 oz marinara sauce
- 1 lb ground meat
Instructions
- Mix dry ingredients – Whisk flour and baking powder in a large bowl.
- Combine wet ingredients separately – Beat eggs, add sourdough discard, milk, and melted butter.
- Fold gently – Mix just until combined, lumps are fine. Overmixing creates tough pancakes.
- Rest batter – Allow 5 minutes for flour hydration and baking powder activation.
- Cook low and slow – Heat griddle to 300°F on medium-low for even cooking.
- Pour thick portions – Use ¼ cup batter per pancake for substantial thickness.
- Watch for bubbles – Cook until bubbles form on the surface and edges set.
- Flip once – Cook the second side until golden and cooked through.
Notes
Steps for Perfect Filling:
- Brown protein – Whether beef/sausage or crumbled tofu, develop caramelized bits first for deep flavor.
- Layer aromatics – Add diced onions, garlic, and mushrooms, cooking until softened and fragrant.
- Build depth – Add a splash of Frank’s Hot Sauce and Worcestershire for complexity without heat.
- Add vegetables – Incorporate spinach, zucchini, or bell peppers, cooking until wilted and excess moisture evaporates.
- Season aggressively – Taste as you go, adding touch of sugar to balance tomato acidity.
- Thicken if needed – Use nutritional yeast or cornstarch slurry if sauce seems too watery.