Veggie Stuffed Pancakes

Name: Veggie Stuffed Pancakes
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 carrots, peeled and chopped; 59 milliliters chopped fresh basil leaves; 454 grams frozen spinach, thawed and drained; 1 clove garlic, chopped; 227 grams mascarpone cheese; 2 Tbsps olive oil; 1 medium onion, chopped; 355 milliliters pancake mix (recommended: Krusteaz); 59 milliliters grated Parmesan, plus 1/4 cup; 2 Roma tomatoes, chopped; 1 teaspoon salt; 296 milliliters shredded mozzarella cheese; 237 milliliters water; 118 milliliters whole milk

Veggie Stuffed Pancakes might be a good recipe to expand your morn meal recipe box. This recipe makes 6 servings with 423 calories, 16g of protein, and 32g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, spinach, roma tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 10 minutes.

Instructions

In a medium bowl combine the pancake mix and water.

Ingredients you will need

Pancake Mix

Water

Equipment you will use

Bowl

Whisk the batter until smooth.

Equipment you will use

Whisk

Heat a large non-stick skillet over medium-high heat. Make 12 pancakes about 5 1/2-inches in diameter.

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Frying Pan

Transfer to a plate and set aside.

Warm the olive oil in a large skillet.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onions, carrots, and garlic and saute until the vegetables are tender, about 5 minutes.

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Vegetable

Carrot

Garlic

Onion

Add the spinach, tomatoes, salt, and pepper. Stir to combine.

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Tomato

Spinach

Pepper

Salt

Transfer the vegetable mixture to a large bowl.

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Vegetable

Equipment you will use

Bowl

Add the basil, 1/4 cup Parmesan, and mascarpone cheese. Stir the mixture until well mixed.

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Mascarpone

Parmesan

Basil

Preheat the oven to 350 degrees F. Lightly grease a 9 by 12-inch baking dish (or individual baking dishes). Using about half the vegetable mixture fill the pancakes.

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Vegetable

Equipment you will use

Baking Pan

Oven

Lay pancake down on a work surface, top with 2 spoonfuls of vegetable mixture, sprinkle with some mozzarella cheese.

Ingredients you will need

Mozzarella

Vegetable

Roll up the pancake around the vegetable mixture and place in the baking dish. Continue with the remaining pancakes, placing in the baking dish in 2 rows, and using up all the shredded mozzarella cheese.

Ingredients you will need

Shredded Mozzarella

Vegetable

Roll

Equipment you will use

Baking Pan

Place the remaining vegetable mixture in a blender with 1/2 cup whole milk. Blend until smooth adding up to 1/4 cup more milk if necessary to make a sauce.

Ingredients you will need

Milk