Another zucchini pancake

This one is probably easier to make but it's not as Korean. My son keeps asking for more of this. I got it off of Curry House's website.

INGREDIENTS:
	1 x 8 oz. package House Tofu Shirataki Noodles
	2 large eggs, beaten
	½ cup biscuit mix
	½ tsp. salt
	¼ tsp. pepper
	¼ cup green onions or scallions, chopped
	2 cups zucchini, shredded
	2 Tbsp. butter or oil

PREP TIME: 15 minutes COOK TIME: 15 minutes
DIRECTIONS:
	Prepare noodles according to package directions, below. Cut into 2-3 inch lengths. Combine eggs, biscuit mix and seasoning in a bowl. Stir in noodles, green onions and zucchini. Heat a flat skillet over medium heat, add one Tbsp. butter. When hot, scoop 1/3 cup mixture at a time onto the skillet, as for pancakes. Cook until underside is golden. Flip over and cook the other side. Place on a platter and keep warm. Make more pancakes with remaining butter and batter mixture. Makes about six 4-inch pancakes.