Name: Korean Mini Pancakes
Yield: 99
Ingredients: 5 lb box Pillsbury Professional Buttermilk Pancake Mix; 15 cups water (cool approx 72°); 2 cups Zuchinni (fresh, grated); 2 cups Green onions (fresh, sliced); 2 cups Bell peppers (fresh, chopped); 2 cups Red onions (chopped); 4 cups yellow squash (shredded); 1/2 cup soy sauce; 2 Tbsp Red Pepper Flakes; 3 Tbsp garlic salt

Korean Mini Pancakes

Shredded veggies in thin appetizer reminiscent of Korean pajeon.

Servings

Ingredients

5 lb box Pillsbury Professional Buttermilk Pancake Mix
15 cups water cool approx 72°
2 cups Zuchinni fresh, grated
2 cups Green onions fresh, sliced
2 cups Bell peppers fresh, chopped
2 cups Red onions chopped
4 cups yellow squash shredded
1/2 cup soy sauce
2 Tbsp Red Pepper Flakes
3 Tbsp garlic salt

Servings

Ingredients

5 lb box Pillsbury Professional Buttermilk Pancake Mix
15 cups water cool approx 72°
2 cups Zuchinni fresh, grated
2 cups Green onions fresh, sliced
2 cups Bell peppers fresh, chopped
2 cups Red onions chopped
4 cups yellow squash shredded
1/2 cup soy sauce
2 Tbsp Red Pepper Flakes
3 Tbsp garlic salt

Instructions

Combine mix, water and all ingredients in mixer bowl fitted with paddle attachment.
Mix for 1 minute on low speed; stop mixer, scrape bowl and paddle.
Add remaining ingredients to mixer bowl and mix for 1 minute on low speed.
Deposit 1 oz (#30 scoop) of batter on to preheated griddle. Cook pancakes for approx. 6-9 minutes per side until golden brown. Yields 255 pancakes

Tip

Serve at room temperature; fill with savory ingredients, roll up like a soft taco and dip into an Asian dipping sauce as desired.

Korean Mini Pancakes

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