Korean Mini Pancakes
Shredded veggies in thin appetizer reminiscent of Korean pajeon.
Servings
99
Servings
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
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.