Ingredients
Method
1.Heat oil in large frying pan, cook onion and garlic, stirring, until onion softens. Add capsicums and mushroom, cook, stirring, until vegetables are just tender. Add wine, fresh tomato and 1 can of the undrained tomatoes, bring to a boil. Reduce heat, simmer, uncovered, about 10 minutes or until mixture thickens slightly.
2.Meanwhile, boil, steam or microwave potato until tender, drain. Mash potato in large bowl, cool 10 minutes.
3.Mix combined sifted flour and soda with potato, gradually whisk in combined eggs and buttermilk until batter is smooth. Cover, refrigerate 10 minutes.
4.Preheat oven to moderate. Heat large lightly oiled frying pan, cook 4 x ¼-cups of the batter until browned lightly both sides. Repeat with the same amounts of remaining batter. Cool pancakes 10 minutes.
5.Divide vegetable mixture among pancakes, roll to enclose filling. Place pancakes, seam-side down, in shallow 3-litre (12-cup) baking dish.
6.Combine remaining can of undrained tomatoes and basil in small bowl, pour over pancakes, sprinkle with cheese. Bake, uncovered, in moderate oven about 15 minutes or until heated through.
You can also use coliban or sebago potatoes for this recipe.
Note
