Veggie Stuffed Pancakes

1 1/2 cups pancake mix
1 cup water
2 TBSP olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
1 clove garlic, chopped
1 lb. frozen spinach, thawed and drained
2 roma tomatoes, chopped
1 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan, plus 1/4 cup
1 8oz. container mascarpone cheese
1 1/4 cups shredded mozzarella cheese
1/2 to 3/4 cups whole milk

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 in. in diameter. Trasfer to a plate and set aside.

Warm the olive oil in a large skillet. Add the onions, carrots, and garlic and saute until the veggies are tender, about 5 minutes. Add the spinach, tomatoes, salt and pepper. Stir to combine. Transfer the veggie mix 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 9x 12 in baking dish. Using about half the veggie mix fill the pancakes. Lay pancake down on a work surface. Top with 2 spoonfuls of beggie mix, sprinkle with some mozzarella cheese. Roll up the pancake around the veggie mi and place in the baking dish. Contiune with the remaining pancakes, placeing in the baking dish in 2 rows, and using up all the shredded mozzarella cheese.

Place the remaining veggie mix 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 veggie stuffed pancakes in two rows. Sprinkle with the remaining 1/4 cup parmesan. Bake until cheese is malted and the veggies are hot, about 25 min. Serve immediately.

*This is a recipe from Giada De Laurentis- Food Network!