Korean Mini Pancakes - Ginsberg's Foods

Korean Mini Pancakes

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Korean Mini Pancakes
Shredded veggies in thin appetizer reminiscent of Korean pajeon.
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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
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine mix, water and all ingredients in mixer bowl fitted with paddle attachment.
  2. Mix for 1 minute on low speed; stop mixer, scrape bowl and paddle.
  3. Add remaining ingredients to mixer bowl and mix for 1 minute on low speed.
  4. 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
  1. Serve at room temperature; fill with savory ingredients, roll up like a soft taco and dip into an Asian dipping sauce as desired.
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