Korean Style Zucchini And Scallion Pancakes

Every Christmas, I receive gift boxes from my vendors that always include pancake mix. Since I do not prepare pancakes for breakfast, the question I asked myself was “What do I do with all of this pancake mix?”. This was the inspiration for the creation of this savory dish.

A Cup Of Dry Pancake Mix (Any Brand)

3/4 Cup Of Buttermilk

A Beaten Egg

3/4 Pound Zucchini Diced Into 1/4 Inch Cubes

3/4 Cup Scallions Cut Into 1/4 Inch Circles

A Small Jalapeno Pepper (With Seeds And Ribs) Cut Into 1/4 Inch Pieces

A Garlic Clove Minced

A Teaspoon Of Fresh Minced Ginger

Three Tablespoons Of Canola Oil, Divided  

A Tablespoon Of Dark Sesame Oil

A Teaspoon Of Sea Salt

Into a 12 inch non-stick skillet, add two tablespoons of canola oil, the sesame oil, the zucchini, the scallions, the jalapeno pepper, the garlic, the ginger, and the sea salt. Cook on medium low heat for 7 minutes stirring frequently. Turn off the heat. Taste and add more sea salt, if desired.

In a mixing bowl, whisk together the pancake mix, the buttermilk, and the beaten egg. Add the cooked vegetables. Whisk until the pancake batter and the vegetables are well blended.  

Preheat the oven to 225 degrees.

Into the same skillet that the vegetables were cooked in, add a tablespoon of canola oil. Coat the pan with the oil evenly and put the pan on medium high heat. Add four 1/4 cup amounts of the pancake batter to the hot skillet. Turn the pancakes over when bubbles appear on the pancake tops. Cook for an additional minute. Continue to cook the pancakes in batches of four until the pancake batter has been used up.

Place the pancakes on a sheet pan and finish cooking in the preheated oven for 40 minutes.