Last weeks poll winner for a vegetarian meal was the Veggie Stuffed Pancakes by Giada De Laurentiis. Since it is so hearty, it makes for a perfect brinner dish! Not much else would be needed since it is quite filling. I did not modify the recipe much, but I will go through everything step-by-step. This is a great recipe to make with someone as there are many things that can be done simultaneously to save time. Biggest time saver….have someone chop the vegetables while the other makes the pancakes. Don’t forget to take your spinach out the night before to thaw!
What You Need
350 F oven
Pancake Mix (and associated ingredients)
1 Medium Onion
2 Carrots, peeled and chopped
1 clove of garlic
1 lb frozen spinach, thawed and drained
handful of basil leaves, chopped
1/2 cup grated Parmesan
8 oz container mascarpone cheese
1 cup mozzarella cheese
1/2 cup whole milk
To start, follow package directions to make 5-6″ pancakes. I used a 1/3 cup measure to size all my pancakes evenly. This made 8 pancakes which fit into the pan perfectly!
Chop carrots, onion, and garlic.
Heat olive oil in skillet over medium heat and add your veggies. Saute until softened (~5 min).
While the vegetables are cooking, add chopped tomatoes to spinach and salt and pepper lightly. Mix in the cooked veggies.
Add basil, container of mascarpone, and half the Parmesan.
Mix in thoroughly until you have a nice creamy mixture.
You will use about half the mixture to fill your pancakes. Step-by-step…Pancake on working surface, couple spoonfuls placed in the middle, top with mozzarella cheese, fold, place in greased baking dish with the fold down.
With the remaining mixture blend with your whole milk. (Perfect use for the Bamix!)
Pour mixture over pancakes, top with the remaining Parmesan. Bake in 350 F oven for 30 minutes (cheese should be melted).
Serve hot and enjoy!
Serves: 4 Cost: ~$3/serving