| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 25 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 cups pancake mix (recommended: Krusteaz)
- 1 cup water
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 1 clove garlic, chopped
- 1 pound frozen spinach, thawed and drained
- 2 Roma tomatoes, chopped
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh basil leaves
- 1/4 cup grated Parmesan, plus 1/4 cup
- 1 (8-ounce) container mascarpone cheese
- 1 1/4 cups shredded mozzarella cheese
- 1/2 to 3/4 cups whole milk
Instructions
- In a medium bowl combine the pancake mix and water. Whisk the batter until smooth. Heat a large non-stick skillet over medium-high heat. Make 12 pancakes about 5 1/2-inches in diameter. Transfer to a plate and set aside.
- Warm the olive oil in a large skillet. Add the onions, carrots, and garlic and saute until the vegetables are tender, about 5 minutes. Add the spinach, tomatoes, salt, and pepper. Stir to combine. Transfer the vegetable mixture to a large bowl. Add the basil, 1/4 cup Parmesan, and mascarpone cheese. Stir the mixture until well mixed.
- 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. Lay pancake down on a work surface, top with 2 spoonfuls of vegetable mixture, sprinkle with some mozzarella cheese. 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.
- 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. Pour the sauce over the center of the vegetable-stuffed pancakes in two rows. Sprinkle with the remaining 1/4 cup Parmesan. Bake until the cheese is melted and the vegetables are hot, about 25 minutes. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 564 |
| Total Fat | 36 g |
| Saturated Fat | 19 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 26 g |
| Cholesterol | 101 mg |
| Sodium | 1278 mg |
Reviews
This is so easy to make and yummy! Great way to get kids eat vegetables. I did make pancakes from scratch but it was still really easy.
Yummy, yummy! I’m a vegetarian and I was looking for something different. It is not like anything I’ve ever had. The closest thing I would compare it to is like a white lasagna. This recipe was delicious. I agree with the other comments, make your pancakes thin. Next time I may add chickpeas or artichokes. The sauce at the end made it so good. At first I was worried it would be too cheesy. However, it did not feel to heavy, it was perfect.
One of my favorites!!
I sat on this recipe for so long, just thinking it sounded too wierd. But then I read the reviews, and boy, am I glad I made it! The flavor between the spinach, the basil, Parmesan and the rest was really delicious. I also found it very filling. I tried to thin my pancake batter, but evidently not enough. So I used toothpicks. Problem solved! Just like someone else said, next time I might try crepes. And there definitely will be a next time!
I’ve just made these pancakes for my family and they loved them! Although i did blend the reserved vegetables for too long and because i had added extra spinach it produced a very bright green sauce!! My son commented that it looked like i had cooked Kermit!!!!
They are delicious, you have to make the pancakes thinner but it is really good.
Oh my god I didnt change a thing about the recipe and it turned out soooooooooo yummyyyyyyyy Can I please give more stars 🙂
this will be coming out of my recipe box. Im disappointed I wasted the time and money. but i guess that is part of trying new recipes. The filling was ok but not good mixed with pancakes and then blending up the rest of the veggies did not have a nice flavor. My Hubby and daughter did not like it either.
All the ingredients in this dish really make for a flavorful meal BUT make sure you make your pancakes nice and thin. Mine were too thick and hard to roll up for baking. The only frozen spinach I could find was in 10 oz. packs so I used two. I would recommend adding more mascarpone cheese if you are unable to find 1 lb. frozen spinach. This dish has more ingredients & prep (mostly chopping veggies) than I prefer.
Made this tonight and it was delicious. As are almost all of Giada’s recipes.
Three things:
Definitely make the pancake batter thinner. If you don’t you won’t end up with 12 pancakes and the pancakes will be too small to roll. I even would make them bigger than it says in the recipe.
Make sure you are buying plain pancake mix. We live in Switzerland and the most of the mixes here have vanilla in them.
Finally (and this could just be my experience), I think setting aside half the mix for the sauce was a bit much. Next time I think I’ll leave a little bit more for the filling.
Three things:
Definitely make the pancake batter thinner. If you don’t you won’t end up with 12 pancakes and the pancakes will be too small to roll. I even would make them bigger than it says in the recipe.
Make sure you are buying plain pancake mix. We live in Switzerland and the most of the mixes here have vanilla in them.
Finally (and this could just be my experience), I think setting aside half the mix for the sauce was a bit much. Next time I think I’ll leave a little bit more for the filling.