In a medium bowl combine the pancake mix and water. Whisk
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
, 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.