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
  • 15cups watercool approx 72°
  • 2cups Zuchinnifresh, grated
  • 2cups Green onionsfresh, sliced
  • 2 cups Bell peppersfresh, chopped
  • 2cups Red onionschopped
  • 4cups yellow squashshredded
  • 1/2cup soy sauce
  • 2Tbsp Red Pepper Flakes
  • 3Tbsp garlic salt
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.