Korean Mini Pancakes
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Korean Mini Pancakes

Korean Mini Pancakes

Colorful shredded veggies star in a thin appetizer pancake reminiscent of Korean pajeon.

Servings: 255 servings (1 serving = 1 Pancake)
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ Complete Pancake Mix (11030)
5 lb
1 box
Water, cool approx. 72°F
7 lb 8.00 oz
15 cups
Zucchini, fresh, grated
8 oz
2 cups
Green onions, fresh, sliced
7 oz
2 cups
Bell peppers, fresh, chopped
10.50 oz
2 cups
Red onions, chopped
11.50 oz
2 cups
Yellow squash, shredded
1 lb
4 cups
Soy sauce
4.50 oz
1/2 cup
Red pepper flakes
2 Tbsp
Garlic salt
3 Tbsp
  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. Deposit 1 oz (#30 scoop) of batter on to preheated griddle.
  4. Cook pancakes for approx. 60-90 seconds per side until golden brown.

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

Nutrition Information

+−
Serving Size:
1 Pancake
Calories
35
Calories from Fat
0
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
170mg
7%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
1g
Protein
0g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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