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 the boil. 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 bicarbonate of soda into potato, gradually whisk in combined eggs and buttermilk until batter is smooth. Refrigerate 10 minutes.
4.Preheat oven to 180°C.
5.Heat oiled large frying pan, cook 1/4-cup of the batter until browned lightly both sides. Repeat to make a total of 12 pancakes. Cool pancakes 10 minutes.
6.Divide vegetable mixture among pancakes, roll to enclose filling. Place 2 pancakes, seam-side down, in each of six 1½-cup (375ml) baking dishes.
7.Combine remaining can of undrained tomatoes and basil in small bowl, pour over pancakes, sprinkle with cheese. Bake, uncovered, about 15 minutes or until heated through.
Instead of individual dishes, use a single large shallow 3-litre (12-cup) baking dish for this recipe. The cooking time will be the same.
Note
