For the pancakes, put the dough ingredients in a blender and beat until smooth. Let stand for 30 minutes. To make the pancakes, lightly grease a 13” diameter skillet with butter and warm over a low flame. Add three tablespoons of dough mix and cook until it separates from the bottom of the skillet. Carefully turn the pancake and let it brown on the other side, reserve. Repeat until the batter runs out.
For the sauce, warm 1 tablespoon of unsalted butter in a stock pot over medium heat . Saute tomatoes, onion and garlic until softened. Add chopped parsley, green onions, salt, pepper, sugar, tomato paste and broth and simmer until incorporated.
For the filling, saute garlic, onion and green pepper with butter in a saucepan until softened and set aside. Brown ground beef and drain. Return beef and vegetables to saucepan and add green olives and tomatoes.
Preheat oven to 350 degrees Fahrenheit. Butter a rectangular glass casserole dish. Evenly distribute the filling between the 16 pancakes and roll into tubes. Place in a buttered ovenproof dish. Cover the pancakes completely with sauce and top with cheese. Bake in preheated oven for five to ten minutes to warm thoroughly. Serve immediately.