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1
In a medium bowl combine the pancake mix and water.
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2
Whisk the batter until smooth.
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3
Heat a large non-stick skillet over medium-high heat.
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4
Make 12 pancakes about 5 1/2-inches in diameter.
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5
Transfer to a plate and set aside.
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6
Warm the olive oil in a large skillet.
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7
Add the onions, carrots, and garlic and saute until the vegetables are tender, about 5 minutes.
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8
Add the spinach, tomatoes, salt, and pepper.
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9
Stir to combine.
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10
Transfer the vegetable mixture to a large bowl.
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11
Add the basil, 1/4 cup Parmesan, and mascarpone cheese.
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12
Stir the mixture until well mixed.
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13
Preheat the oven to 350 degrees F. Lightly grease a 9 by 12-inch baking dish (or individual baking dishes).
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14
Using about half the vegetable mixture fill the pancakes.
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15
Lay pancake down on a work surface, top with 2 spoonfuls of vegetable mixture, sprinkle with some mozzarella cheese.
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16
Roll up the pancake around the vegetable mixture and place in the baking dish.
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17
Continue with the remaining pancakes, placing in the baking dish in 2 rows, and using up all the shredded mozzarella cheese.
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18
Place the remaining vegetable mixture in a blender with 1/2 cup whole milk.
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19
Blend until smooth adding up to 1/4 cup more milk if necessary to make a sauce.
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20
Pour the sauce over the center of the vegetable-stuffed pancakes in two rows.
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21
Sprinkle with the remaining 1/4 cup Parmesan.
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22
Bake until the cheese is melted and the vegetables are hot, about 25 minutes.
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23
Serve immediately.
